Corn Beef and Cabbage Flatbread

Tired of the same old Irish fare. Spice up your offerings this year by transforming the old classic of corned beef and cabbage by making a flat bread version.

This crispy crusted delight will capture the spirit of St Patrick's day while allowing you to modernize this tasty classic

Ingredients:

- 2 Cups of Green Cabbage (Shredded)

- 3 tablespoons of EV Olive Oil

- 1/2 Clove of Garlic (Minced)

- 1 teaspoon of salt

- 1 teaspoon of pepper

- Store bought Flatbread (or make your own--see flat bread recipe)

- 1/4 lb of sliced corned beef (thin)

- 1 1/2 cups of Mozzarella cheese

Cooking Instructions:

Using a skillet sauté the cabbage using medium heat, add the olive oil, and garlic. Cook for 5 minutes or until soft. Add the salt and pepper. Spray a large baking sheet with cooking spray. Place the flat bread on the sheet. Using a spoon place the cabbage mix on to the flat bread living a quarter inch crust. Place the corned beef on top of the cabbage flat. Sprinkle the cheese over the entire flat bread including the quarter inch you left for crust. Preheat you oven to 400 degrees f. and bake fro 10 minutes or until the cheese is fully melted. Cut into squares or slices and enjoy!