Lately, I’ve got pizza on my mind all the time, and it seems like I’m not the only one. Pizza has seen an explosion in popularity with new pizza restaurants popping up in cities across the country. And since pizza style can vary greatly from restaurant to restaurant, I don’t think my taste buds will ever get bored.
You’ve probably seen a host of Neapolitan-style pizza restaurants surface in the last handful of years, with their chewy, thin crust and fresh, traditional toppings. In addition to pizzas done in the classic Italian style, there are plenty of chefs who are getting a little crazy with how they top their pies. Pretty much anything goes these days, from crab rangoon pizza to Korean barbecue.
When we go out to dinner I always have a terrible time deciding what type of cuisine I’m in the mood to eat. Thankfully, with pizzas like this Banh Mi Pizza, it’s not necessary to decide between Italian and Vietnamese, just have them both in one!
A spicy Sriracha and red curry mayo serves in place of traditional marinara. Thai red curry paste isn’t exactly authentic to a true banh mi sandwich, but I can’t get enough of this spicy, salty condiment and it adds a ton of flavor to the pizza. When topped with sweet glazed strips of pork, mozzarella cheese and a fresh pickled slaw you have the recipe for out-of-this-world pizza.
Banh Mi Pizza
Ingredients
Pickled Slaw
1 cup julienne-cut carrots
1 cup julienne-cut daikon radish
1/4 cup white vinegar
1 tablespoon honey
Pork and Glaze
1 tablespoon vegetable oil
1 lb thinly sliced pork cutlets, cut into thin strips
1 teaspoon salt
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white vinegar
Pizza
2/3 cup mayonnaise
2 teaspoons Thai red curry paste
2 teaspoons Sriracha sauce
1 can Pillsbury refrigerated thin pizza crust
1 1/2 cups shredded mozzarella cheese
Garnish
Sliced jalapenos and snipped fresh cilantro, if desired
Directions
Heat oven to 400F.
In medium bowl, mix Pickled Slaw ingredients; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat.
In small bowl, blend together the mayonnaise, curry paste and 2 teaspoons Sriracha sauce until smooth.
Unroll pizza dough onto large baking sheet. Press into 15×10-inch rectangle. Bake 5 minutes or until crust is light golden brown.
Spread mayo mixture onto crust, leaving 1/2 inch border around edge. Top with half the cheese, the pork and the rest of the cheese. Bake 10 to 12 minutes more or until cheese is melted and crust is deep golden brown.
Using a slotted spoon, top hot pizza with the pickled slaw mixture. Garnish with jalapenos and cilantro, if desired.
Prep: 20 minutes | Total Time: 30 minutes | Servings: 6 to 8
Other Pizza Recipes from Around the Web:
- Blueberry Pizza with Whipped Ricotta and Caramelized Shallots from How Sweet It Is
- Spinach Ranch Pizza from Naturally Ella
- Pumpkin Deep Dish Pizza from Never Homemaker