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!

Corned Beef and Potato Pizza


  • 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 in strips
  • 2 tablespoons grated Parmesan cheese


  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 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 10-15 minutes.
  10. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese.
  11. Bake for an additional 5-10 minutes or until cheese is melted.

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