Dough Bros’ Ham Hock, Braised Cabbage and Roast Potato Pizza Recipe — Ooni Europe
In this modern take on the classic bacon and cabbage dish, Irish bacon, mozzarella, miso-butter cabbage, and crispy roast potatoes come together for the ultimate St. Patrick’s Day treat.
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Cooking tools:
- Ooni pizza oven
- Infrared thermometer
- Pizza cutter
- Pizza dough scraper
- Pan
- Pot
- Tongs
- Cooling rack
- Aluminum foil
- Fork
- Conventional oven
- Chef's knife
- Cutting board
- Food processor
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Pizza peel
- Pizza stone
- Pastry brush
- Ladle
- Colander
- Kitchen towel
- Plate
- Whisk
- Spoon
- Spatula
- Parchment paper
Ingredients
- 600 grams hind ham hock from your local butcher
- 3 grams whole black peppercorns
- 1 bay leaf
- 6 garlic cloves, whole
- 400 milliliters cider (optional, for extra sweetness)
- 2 tablespoons (30 grams) brown sugar
- 2 tablespoons (30 grams) whole grain mustard
- 2 tablespoons hot honey
- 1 head hispi cabbage (green cabbage works fine, too)
- 1 tablespoon (13 grams) extra-virgin olive oil
- 2 tablespoons (30 grams) dark miso paste (light works, too)
- 2 tablespoons (30 grams) soy sauce
- 1 tablespoon (15 grams) salted butter
- 1 tablespoon (15 grams) hot honey (or regular, if you prefer)
- 3 tablespoons (50 grams) parsley
- 400 grams heavy cream (or whipping cream)
- juice of one lemon
- 1 garlic clove
- pinch sea salt
- freshly ground black pepper
- 40 to 60 grams mozzarella, freshly torn
- 3 or 4 roast potatoes, sliced into thick discs
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