This recipe would suit a variety of pizza styles, but we think classic pizza dough, biga, sourdough, or neo-Neapolitan would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

To make the shredded ham hock, take your large pot and add the ham hocks, peppercorns, bay leaf, and garlic. Cover until just submerged in cold water and cider (if using). Bring to a boil, then gently simmer for 2 ½ hours until soft.

Remove the meat carefully with tongs and let it cool. Pat dry and remove most of the fat, leaving a small layer. Score the remaining fat in a criss-cross pattern and coat with sugar, mustard, and honey. Place on a wire rack lined with foil and grill in your conventional oven at medium to high heat for 10 to 15 minutes on each side until it glistens. Wrap in foil and let rest for at least an hour until it’s cooled, then shred into long strips using two forks.

To make the miso cabbage, preheat your conventional oven to 160°C. Quarter the cabbage, leaving the root intact to keep the leaves from falling off). Heat the olive oil in a heavy, oven-safe pan, then place the cabbage quarters flat side down and sear until the edges are charred. Repeat for the other flat sides.

In a small bowl, mix the miso, soy sauce, butter, and honey together. In the pan, generously brush the miso mix over the charred edges. Add 2 tablespoons of water and cook for another 2 minutes. Transfer to the oven and cook for 10 minutes so the paste seeps into the leaves.

Finely chop the cabbage into thin strips to dress the pizza. Reserve any leftover juices and scrapings from the pan to drizzle on the pizza just before baking.

To prepare the parsley cream sauce, mix all ingredients in a food processor until the parsley is finely chopped and the consistency of the sauce is thick (it should resemble soft butter). It can be kept in a container in the fridge until ready to use.

To make the pizza, fire up your oven, aiming for 450°C to 500°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch base, then lay the stretched dough over your lightly floured pizza peel.

Starting in the center and working your way out to the edge, spread 2 tablespoons of parsley cream sauce evenly over the base, leaving ¼ to ½ inch (1 ½ to 2 centimeters) for the crust. Evenly distribute torn mozzarella, shredded ham, sliced roast potatoes, and miso grilled cabbage on top of the sauce. Finish with a drizzle of the leftover liquid from the cabbage. Not overloading the pizza with toppings is key, so take a look at our picture for reference!

Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

Remove the cooked pizza from the oven, slice into 6 pieces, and serve as a delicious St. Patrick’s day treat.