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Corned Beef Pizza with Guinness Barbecue Sauce

This pizza is perfect for St. Patrick's Day or for leftovers the day afterwards. 
Course Appetizer, dinner, lunch
Cuisine American, Irish
Servings 1 pizza

Ingredients

Corned Beef Pizza

  • Corned Beef
  • 1 Tablespoon oil
  • 1 white onion sliced
  • 3 garlic cloves minced
  • 1 bottle Conway's Irish Ale
  • 1 package quick rise pizza dough
  • 7 oz Kerrygold Dubliner Cheese shredded
  • 4 oz mozzarella cheese shredded
  • green onions sliced

Guinness BBQ Sauce

  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 1 teaspoon toasted onion
  • 1 teaspoon garlic minced
  • 1 Tablespoon brown sugar
  • 8 oz Guinness Stout
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon liquid smoke
  • 1 Tablespoon honey
  • 1/2 teaspoon cayenne

Instructions

Corned Beef Pizza

  • Prepare your Corned Beef. Preheat oven to 275 degrees F. First rinse with cold water, then pat dry. Add oil to dutch oven, then sear until brown on all sides. Remove from pan and set aside. 
  • Add sliced onion to medium-hot dutch oven, saute for 2 minutes. Then, add garlic to pan and saute for 1 minute. Add Conway's Irish Ale and scrape pan gently. Add corned beef back into pan on top of onions. Cover the corned beef, place in the oven and cook for 2 1/2 hours. 
  • Remove dutch oven from oven, then remove corned beef from dutch oven and let rest on cutting board or plate for 10 minutes. Then, slice/cube into bite size pieces and set aside. 
  • Prepare your pizza dough. We use a quick rise dough that is literally so easy. Flatten your dough into a circle to prepare for toppings. 
  • Add a layer of Guinness BBQ sauce to prepared pizza dough. Top generously with shredded cheese, then sprinkle with sliced/cubed corned beef. Cook according to package instructions, probably about 12-15 minutes. 
  • Remove from oven, top with additional swirls of BBQ sauce and green onions. Slice and enjoy! 

Guinness BBQ Sauce

  • Add all ingredients to medium sized pot and simmer for 30-40 minutes, stirring occasionally. 
  • Once it's finished, use a funnel and pour into a plastic squeeze bottle. Use immediately then serve in the fridge for a week or two.