Corned Beef and Cabbage Pizza with Tangy Mustard Drizzle

Preheat your oven to 475°F (245°C) and prepare a pizza stone or baking sheet by lightly greasing it. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to the prepared pizza stone or baking sheet.

In a skillet over medium heat, sauté the chopped onion in olive oil until translucent, about 5 minutes.

Add the shredded cabbage to the skillet and cook for an additional 5 minutes, stirring occasionally, until the cabbage is tender.

Spread the sautéed cabbage and onion mixture evenly over the pizza dough, leaving a small border around the edges.

Layer the sliced corned beef over the cabbage mixture, distributing it evenly across the pizza. Sprinkle the shredded mozzarella cheese generously over the top of the pizza, ensuring all ingredients are covered.

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

While the pizza is baking, prepare the tangy mustard drizzle by whisking together the Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.

Once the pizza is done, remove it from the oven and let it cool for a few minutes before slicing. Drizzle the tangy mustard sauce over the pizza slices just before serving for an extra burst of flavor.

Enjoy your corned beef and cabbage pizza with a side of pickles or a fresh salad!