Fall River Corned Beef and Cabbage Pizza Debuts St. Paddy’s Day

Ah yes, another year of guzzling Guinness and swigging back Jameson to build up a hearty appetite. Thankfully, I know just the trick to feed the need.

In Fall River, one restaurant is putting an unexpected twist on a St. Patrick’s Day classic. Mesa 21, a popular Portuguese eatery, is home to a unique and highly sought-after dish: Corned Beef Pizza.

The mastermind behind this untraditional creation is Daniel Bernier, better known as “Pizza Dan.”

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For the past 17 years, he has been crafting pies at Mesa 21, but none have made a mark quite like this one. What started as an experiment quickly became a holiday sensation, selling out every year without fail.

“It’s crazy. Nuts,” Bernier said. “I start cooking two days before St. Paddy’s Day to get the pizza ready.”

The preparation is no small feat.

Bernier marinates and slow-cooks the corned beef for hours, ensuring maximum flavor. The pizza, available for one day only – this Monday – features a 12-inch crust topped with tender corned beef, sautéed cabbage and carrots.

To tie it all together, Bernier drizzles the pizza with the au jus from the slow-cooked meat before layering it with cheese. The result is a perfect marriage of Irish tradition and pizza perfection.

FYI: there is no pizza sauce on this pizza, just the savory juice from the corned beef.

When asked how he came up with the idea, Bernier kept it simple.

“I just wanted to try something different to see if it would stick," he said.

Stick it did. Nearly two decades later, this unconventional St. Patrick’s Day treat has become a staple at Mesa 21, with no signs of slowing down.