Ham Hock & Cabbage White Pizza
As a kid I always dreaded cabbage and bacon for dinner, yet here I am as an adult craving the stuff! Inspired by a recipe the awesome Dough Bros put together, we thought why not give this a bash for St. Patrick’s Day?
Ham Hock: Tender, flavourful ham hock adds a rich and smoky element to the pizza, reminiscent of traditional Irish cooking.
Cabbage: Fresh cabbage brings a subtle sweetness to balance the savoury flavours of the ham hock.
White Sauce: A creamy base that complements the hearty ingredients perfectly, ensuring each bite is packed with deliciousness.
Mozzarella Cheese: A generous layer of gooey mozzarella cheese ties everything together, creating a decadent and satisfying pizza experience.
All the toppings can be prepped the day before and ready to use for the big day.
Ingredients
- 250g pizza dough ball for a 12-inch pizza
- Some flour for dusting
- Grated mozzarella cheese
- Tayto crisps (cheese and onion obvs)
Ham Hock
- 600g hind ham hock
- 1 teaspoon black peppercorns
- 1 bay leaf
- 6 whole garlic cloves
- 400ml cider (optional)
- 2 tablespoons soft brown sugar
- 2 tablespoons whole grain mustard
- 2 tablespoons hot honey
White Sauce
- 25g butter
- 25g plain flour
- 125ml whole milk and 125ml double cream mixed
- 40g parmesan, grated
- A generous handful fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
Braised Cabbage
- Finely shredded green cabbage
- 50g butter
- Salt and freshly ground black pepper
Toppings
Cook the Ham Hock
- Put the ham hock in a large pot with the peppercorns, bay leaf and garlic cloves. Pour in the cider (if using), and top up with water until the ham hock is just covered. Bring to a boil, then turn down the heat and simmer for around 2½ hours until the meat is tender.
- Remove the ham from the cooking liquid and allow to cool. Pat it dry, and trim off the fat, leaving a small amount for flavour.
- Score the remaining fat in a criss cross pattern and cover in a mixture of the sugar, mustard and honey.
- Pop the ham on a wire rack lined with foil and under a medium to high grill for around 10-15 minutes on each side until glossy and caramelised.
- Wrap in foil and leave to rest for at least an hour, then shred into long, delicious strips.
White Sauce
- Melt the butter in a saucepan over a medium heat.
- Stir in the flour to form a thick roux and cook gently for 2 to 3 minutes.
- Gradually whisk in the milk/cream mix, stirring as you go.
- Keep heating and stirring until the mixture is lovely and smooth and there are no lumps. Cook gently for another 5 minutes, stirring occasionally.
- Remove from the heat and stir in the parmesan and parsley, seasoning to taste.
- Store the sauce in a Babadoh, popping it in the fridge until ready to use.
Braised Cabbage
- Melt a generous knob of butter in a large pan over a low to medium heat.
- Toss in the braised cabbage and stir well, season with salt and black pepper, then cover the pan and cook for around 10 minutes until the cabbage is tender.
Ham Hock & Cabbage White Pizza
- Fire up the pizza oven to get it good and hot.
- Place your pizza dough ball on a lightly floured work surface.
- Push the air out from the centre to the edge with your fingers, and stretch the dough to form a 12 inch pizza base.
- Spread the sauce evenly over the pizza base, leaving a small border around the edges.
- Evenly scatter the ham hock, braised cabbage and mozzarella over.
- Carefully transfer the pizza base to your peel. Remember to dust the peel with flour or semolina to prevent the dough from sticking.
- Bake in the pizza oven for around 2 minutes.
- Finish with a very generous handful of crushed Tayto crisps for a real Irish touch!
- Have yourself a very Happy St Patrick's Day.
