Corned Beef and Potato Pizza

What a fun way to use leftover corned beef from St. Patrick's Day. Homemade Corned Beef and Potato Pizza for dinner!

Ingredients

• 16 Rhodes™ Dinner Rolls, thawed to room temperature
• 2 medium size yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 2 medium size red potatoes, thinly sliced
• 1/2 to 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups grated Swiss cheese
• 4 to 6 ounces fully cooked corned beef, cut into strips
• 2 tablespoons grated Parmesan cheese

Instructions

1. Spray counter lightly with nonstick cooking spray.
2. Combine rolls together and roll into a 15 inch circle. Place in a sprayed 14 inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.
3. In a large skillet, cook onions in olive oil over medium heat for 4 to 6 minutes or until soft.
4. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender.
5. Remove from heat and season with salt and pepper.
6. Remove wrap from dough and poke several times with a fork to prevent bubbles from forming.
7. Pre-bake crust at 350 degrees F for 10 to 15 minutes.
8. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture.
9. Return to oven and bake for 10 to 15 minutes.
10. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese.
11. Bake for an additional 5 to 10 minutes or until cheese is melted.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv