Colcannon, a beloved Irish dish consisting of mashed potatoes, kale or cabbage, butter, and cream, receives a creative twist in this recipe. Grated potatoes are lightly fried with local radish greens, scallions, and a touch of lemon, resulting in a vibrant variation of the classic. This flavorful colcannon topping is paired with a simple gluten-free buckwheat crust that perfectly complements its earthy taste. The crust’s preparation is akin to chickpea socca or soaked quinoa crust, offering a hearty yet light base for this delightful meal. Whether you’re seeking a gluten-free alternative or a seasonal fall dish, this colcannon skillet pizza is sure to satisfy your taste buds.
Buckwheat Crust (adapted from golubka)
- 1 ¼ cups raw buckwheat groats, soaked overnight (or for at least an hour) with 1 tablespoon of vinegar
- ½ cup water
- 1 tablespoon melted butter
- Approximately ½ teaspoon salt (adjust to taste)
- 1 tablespoon neutral heat-safe oil for greasing the skillet
- 1-2 tablespoons butter
- 1 russet potato (see notes), grated or diced very small, patted dry with a towel
- 1 bunch radish greens, washed, dried, and thinly sliced into ribbons
- White and pale green parts of a bunch of scallions/green onions, thinly sliced
- Generous squeeze of lemon
- Salt and pepper to taste
- Green parts of scallions/green onions, sliced (an essential nod to the song!)
- Optional toppings: thinly sliced radish, bacon, ham, smoked tempeh, applewood smoked salt, grated Irish cheddar
- Prepare the colcannon mixture in advance so it’s cooled when ready to top the crust. Heat a large skillet over medium heat and add butter. Spread grated potatoes evenly in the skillet and cook, stirring occasionally, until tender. Add radish greens, pale/white scallion parts, lemon juice, salt, and pepper. Stir until radish greens wilt slightly. Remove from heat and set aside.
- Preheat the oven to 450°F (230°C) and place a large cast iron skillet in it.
- After rinsing soaked buckwheat groats to remove sliminess, blend them in a food processor with water, melted butter, and salt until smooth. Remove the food processor blade for the next step.
- Carefully remove the preheated skillet from the oven and add neutral oil to coat the surface. Pour the buckwheat batter into the skillet, smoothing it with a spatula. Return the skillet to the oven and bake for 15 minutes.
- Flip the crust after 15 minutes. It should have pulled away from the skillet edges, making flipping easy. Bake the other side for about 5 more minutes.
- Optionally, brush a tablespoon of butter on the crust. Spread the colcannon mixture over the crust, followed by the scallion tops and any extra toppings. Bake for 10-15 minutes until toppings are hot and beginning to brown. For extra crispiness, consider using the broiler during the final minutes.
- Allow the pizza to cool slightly before cutting and serving. Enjoy, perhaps with a dollop of ‘pickled cream’ if desired.
- You can make this recipe dairy-free/vegan by substituting oil (refined coconut, olive, or grapeseed) for butter.
- Use a starchy potato like russet for best results.
- Gently pat dry grated potatoes to avoid clumping during cooking.
- If preferred, substitute thinly sliced leek for green onions.
- Adjust slicing for 6-8 hearty slices, considering the substantial buckwheat crust.
- If you lack a cast iron skillet, a parchment-lined, lightly-oiled standard baking sheet works. Preheat the prepared pan before making the crust.
I’m Amelia! A passionate foodie, avid home cook, and your go-to guide for all things kitchen. From sizzling pans to innovative gadgets, join me on my flavorful adventures as I whip up honest reviews and delightful dishes, making every meal a masterpiece.