The Trespasser + Corned Beef and Cabbage Pizza

I read Tana French’s first Dublin Murder Squad novel, In the Woods, about a year and a half ago. It reminded me of all the hours I had spent as a young girl reading Nancy Drew books and then, when I was little bit older, devouring Mary Higgins Clark mysteries. I read the second book about a month later, but until The Trespasser, I hadn’t picked up one of the series since then.

This time, the detectives are trying to hunt down the person responsible for killing a woman in her apartment. With a boyfriend who insists he’s innocent, the spotless crime scene doesn’t help, but Antoinette and her partner are seemingly being pushed into charging him. They have to follow their guts without raising any flags.

Unless it pertains to the crime, this genre of novels aren’t usually rich with descriptions of food. In this case, the victim’s table was all set and ready for a romantic dinner when she was murdered, but the dinner itself hadn’t yet made it to the table and it was ruined by the time anyone found it.

That wasn’t exactly appetizing, but with all of the late nights on the case, there was ample opportunity to make something for an after-hours snack. I seized the opportunity and made pizza. Having once made an unexpectedly delicious strawberry balsamic bacon pizza, I was interested in trying out one that similarly unique. In honor of Ireland, where the novel takes place, I scouted out a recipe using classic St. Patrick’s Day fare – corned beef and cabbage (and potatoes).

I used store-bought dough, but otherwise I followed this recipe from the Food Network.

First, I sliced my potato, covered the slices with olive oil, salt and pepper and placed them in the pre-heated oven on a sheet pan.

While those baked, I chopped up the cabbage, so it could begin to cook down on the stove with the pickling spices (below, before I wrapped them in the cheesecloth).

Once the potatoes were done, I put the pizza dough into the oven to pre-bake for 8 minutes, as directed on the package. I also roughly chopped my corned beef and shredded my parmesan and combined the cheeses.

With the dough and toppings all ready, it was time to assemble the pizza. I sprinkled the dough with olive oil and covered it with the cheese. I then layered on the remaining toppings – the cabbage, the corned beef, and last, the potatoes. A sprinkle of salt and pepper and it was all set for the oven. After about 12 minutes, it came out all gooey and smelled amazing. We couldn’t wait to dive in!