Banh Mi Pizza
Active Time: 20 Mins
Total Time: 35 Mins
Yield: Serves 4 (serving size: 2 slices)
Just when we thought our all-time favorite Vietnamese sammie, the Banh Mi, couldn’t get any better, this plant-based recipe takes it to the next-level with a colorful spring makeover: in hot, bubbly pizza form. It’s the perfect balance of tangy and crunchy, (pickled spring veggies, spicy Sriracha mayo, and the fresh green herbs that we love from the sandwich version). However, in this rendition, the traditional baguette is replaced with your favorite store-bought pizza dough and the meat is swapped with hot gooey mozzarella cheese creating an unexpected flavor explosion sure to burst your taste buds right into spring!
1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 cup matchstick-cut carrots
1/2 English cucumber, thinly sliced
1/3 cup thinly sliced radishes
1/2 fresh jalapeño, seeded and thinly sliced
12 ounces fresh deli whole-wheat pizza dough
1/2 teaspoon reduced-sodium soy sauce or tamari
1 1/2 tablespoons sesame oil, divided
5 ounces part-skim mozzarella cheese (vegan-friendly versions work great), shredded (about 1 1/4 cups)
1 1/2 tablespoons canola mayonnaise or vegan mayo
1/2 teaspoon Sriracha chili sauce
1/2 cup loosely packed fresh cilantro leaves
Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Preheat oven with pizza stone inside.)
To pickle vegetables, combine vinegar, water, sugar, and salt in a saucepan. Bring to a simmer over medium-high. Cook, stirring occasionally, until sugar and salt dissolve. Stir in carrots, cucumber, radishes, and jalapeños. Remove from heat and let stand 10 minutes. Drain, and set aside.
Roll out dough into a 13-inch circle on a piece of parchment paper; pierce dough liberally with a fork. Brush soy sauce and 1 tablespoon sesame oil over dough. Place dough (on paper) on preheated stone. Bake at 500°F for 6 minutes.
Sprinkle mozzarella over dough. Bake at 500°F for 5 minutes.
Combine mayonnaise, Sriracha, and remaining 1/2 tablespoon sesame oil in small bowl and mix well.
Spread pickled vegetables evenly over pizza. Drizzle mayonnaise mixture on top. Sprinkle with cilantro. Cut into 8 slices.
For some easy added protein, crack a couple eggs over the cheese or add in some shredded rotisserie chicken or leftover pulled pork underneath the mozzarella: add both on the pizza’s second turn in the oven.
To find the original recipe, visit: https://www.cookinglight.com/recipes/banh-mi-pizza