WOOD-FIRED ITALIAN CRUST
CORNED BEEF
CELTIC CREAM SAUCE
FRIED SHOESTRING POTATOES
HONEY GUINNESS GLAZE
MOZZARELLA & PROVOLONE
FRESH CHIVES
There used to be this Irish-themed restaurant chain called Bennigan's. (I just googled it and there are still 10 of them out there!) Anyway, they had this Guinness Glaze that they put on a burger, and I'm not joking when I say I haven't tasted it in a solid 20 years but I still think about it once in a while. Last St Patty's I figured out the recipe, and got that glaze on a pizza. The most popular St Patty's pizza we ever invented. So it's back again!
I make a celtic cream sauce laced with some whole grain mustard and chives. It's a take on a common pan sauce served with pork in pockets of Ireland. But with corned beef it's almost silly how perfectly they go together. I top that with cheese, then top that with a big smattering of fried shoestring potatoes for a fantastic crunch, and because it's hard to do Irish food justice without a lil 'tato snuck in. Then it's finished with an unhealthy drizzle of my (Bennigan's) Honey Guinness Glaze made with almost 4 lbs of honey harvested from the hives here on our farm - and a case of Guinness. I also spoke in an Irish accent the whole time we made this one, for authenticity's sake. I hope you absolutely love this pizza. I love it so much.
I included a photo of me in Dublin a couple years ago. I'm told we toured the Guinness Brewery and the Jameson Whiskey Distillery in the same day, but my memories of Ireland are a bit fuzzy.
