Quite possibly the best fusion pizza of all times… get ready to meet your new fav summer dish! Introducing the Veggie Banh Mi Pizza!
I can vividly remember the first time I had a Banh Mi sandwich. Matt and Adam took me to their favorite local sandwich shop a few miles away from the studio. To say I was skeptical would be an understatement. In case you forgot, I was a picky eater growing up 🙂 And veering away from my grilled cheese was not something that happened frequently.
But, they are the bestest friends a girl could ask for an they insisted that I branch out and give it a go. Ever since then, I’ve been living in Banh Mi bliss! I’m obsessed! I’ll order a Banh Mi anywhere I go. With pork, seafood, beef, chicken, tofu… you name it! I’m an equal opportunity Banh Mi eater and if you haven’t had the opportunity to try one yet… this is your moment!
This Banh Mi pizza takes the best part of the Banh Mi sandwich, all those pickled veggies, herbs and sauce and loads it up on perfectly cooked pizza crust. The result is mind blowing and delicious. Perfect for when you want pizza but it’s a little too hot to have all the melted cheese and sizzling pepperoni! It’s refreshing and colorful and I know you’re going to love it!
- 1 lb pizza dough
- 2 tablespoons olive oil
- 1 cup fresh cilantro leaves
- 2 red Fresno peppers, thinly sliced
- 2 persian cucumbers, thinly sliced
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon hoisin
- 1 cup red wine vinegar
- 1 cup water
- 3 tablespoons white sugar
- 2 tsp. sea salt
- 1 bunch carrots, julienne peeled
- 1/2 a red onion, shaved thin
- Preheat your oven to 500 degrees.
- Divide the pizza dough in half. Stretch out each half of pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your dough is flat and ready to be heated, use a spoon to spread some olive oil all around the dough leaving a little bit for the crust. Pop your pizza in the oven and bake for 12-14 minutes. Repeat with the remaining dough.
- Once baked, remove the pizza from the oven and slather with equal parts of the sauce. Top with the quick pickled carrots, cucumbers, cilantro and fresno peppers.
- In a large mixing bowl, combine the red wine vinegar, water, sugar and salt and stir to combine. Add the carrots and onions and toss them around in the pickling juice. Set aside for at least 30 minutes. These can be stored, covered, in the fridge for a week.
- In a small bowl, combine the rice vinegar, honey, sesame oil, soy and hoisin sauce and whisk until smooth. Set Aside.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!