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Vietnamese Banh Mi Pizza

A crisp pizza crust topped mayonnaise, melted mozzarella, savory marinated pork, and cold quick-pickled carrot, daikon, cucumber, and cilantro.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Servings: 3
Calories: 465
Ingredients Method

Ingredients
  

  • For the Pork
  • 1/2 lb about 225g ground pork
  • 2 garlic cloves minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon black pepper
  • For the Quick-Pickled Carrot and Daikon
  • 1 cup carrot julienned
  • 1 cup daikon radish julienned (or a second cup of carrot)
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • For the Pizza
  • 1 pizza dough store-bought or homemade, about 12 inches
  • 3 tablespoons mayonnaise
  • 1 cup shredded mozzarella
  • 1/2 cucumber thinly sliced
  • 1 jalapeño thinly sliced
  • 1/2 cup fresh cilantro leaves
  • Sriracha for drizzling

Method
 

  1. Combine the carrot and daikon with the rice vinegar, sugar, and salt. Toss and set aside to pickle at least 20 minutes.
  2. Mix the ground pork with garlic, fish sauce, soy sauce, brown sugar, and black pepper. Let sit 15 to 20 minutes.
  3. Preheat the oven to 475°F (245°C), with a pizza stone inside if available.
  4. Cook the pork mixture in a skillet over medium-high heat, breaking it up, for 5 to 6 minutes until cooked through.
  5. Stretch the pizza dough into a 12-inch round. Spread mayonnaise thinly over the surface as the base.
  6. Scatter mozzarella over the mayonnaise, then top with the cooked pork.
  7. Bake 10 to 12 minutes, until the crust is golden and the cheese is melted.
  8. Let sit 2 minutes. Squeeze excess liquid from the pickled carrot and daikon, then scatter over the pizza with cucumber, jalapeño, and cilantro. Drizzle with sriracha and serve immediately.