Don’t think for a moment that cabbage doesn’t belong on pizza — it definitely does. When the days grow shorter, we start to crave heartier meals. Cabbage is good … meatballs are good … cabbage/meatball pizza is double good! Here’s a new spin on the classic pizza – topping a pizza crust base with meatballs, cabbage, spices & cheese.
People have been piling ‘stuff’ on dough, and then heating it up, for thousands of years. That includes the Chinese, who some believe gave Marco Polo scallion pancakes, leading to the theory that he introduced pizza to Italy.
Others point to the ancient Greeks, who covered their flatbreads with herbs, oil, and cheese. But no matter who is responsible for pizza, there is no denying that it has serious global appeal.
Cabbage is an unsung kitchen hero. It’s actually one of the most versatile veggies in your arsenal. If you’re just reserving it for slaws and salads, it’s time to broaden your horizons and discover some of the amazingly delicious things a simple head of cabbage can do.
While the dough is pretty critical, the toppings are just as important to get right. Specific toppings will come down to personal preference.
The duo of sautéed cabbage & meatballs makes for a hearty, satisfying topping perfectly suited for crisp autumn weather.
- 1/3 cup (85 gm) potato, cooked & mashed
- 1/4 cup lukewarm water
- 1 1/4 tsp active dry yeast
- 1 1/2 tsp butter,
- 1/2 tsp salt
- 1/3 cup sour cream
- 1 1/2 cup flour
- 1 Tbsp oil
- 600 gm young cabbage, sliced thin
- 1/2 cup water
- 1/2 tsp sugar
- 1 1/2 - 2 tsp veg salt
- 1 Tbsp EACH butter & veg oil
- 1 rounded Tbsp flour
- 1 tsp cumin
- fresh dill to taste
- 1/4 cup chives, chopped
- 250 gm lean ground beef
- 1/3 cup onion, chopped fine
- 1 clove garlic, minced
- 1 small egg OR 1 1/2 Tbsp egg whites
- 2 Tbsp Panko crumbs
- 1/2 tsp EACH dried basil & thyme
- 1/4 tsp cardamom
- 1/2 tsp EACH salt & pepper
Potato Pizza Crust
- Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, sour cream & potato & mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a warm draft free place until doubled in bulk, about 1 hour.
- In a large pot, place thinly sliced cabbage, water, sugar & salt. Cover & simmer for a few minutes until cabbage is soft & has reduced in volume. Place cabbage in a dish. Melt butter & oil in pot then add flour & cumin to make a roux. Cook for 1-2 minutes, stirring so that there are no lumps as it thickens. Add cabbage to roux & cook for a couple of minutes. Remove from stove & stir in fresh dill & chives; set aside.
- Preheat oven to 350 F.
- In a bowl, combine all meatball ingredients & mix well. Form into 28 balls & place on foil lined baking sheet that has been lightly greased. Bake for about 10-15 minutes, until JUST cooked. do not OVERBAKE as they will bake some more when they are on the pizza.
- Line a 9 x 11-inch baking pan with parchment paper. Press out pizza dough over the bottom & up the sides of the pan. Sprinkle a bit of the smoked cheese on the crust, then place a layer of half the cabbage mixture & lightly drizzle with a small amount of tomato soup (sauce). Repeat again with cheese, cabbage & sauce. Roll cooked meatballs in remaining tomato sauce. Place meatballs, in rows on top, then sprinkle with remaining cheese.
- Bake for 40 minutes or until crust is golden. Garnish with fresh dill, slice & serve.