When you're ready to move beyond mozzarella and basil, try this colorful Asian pizza recipe inspired by a banh mi sandwich. Don't forget the sriracha drizzle!

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
45 mins
marinate:
2 hrs
bake:
45 mins
stand:
10 mins
total:
3 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a gallon-size resealable plastic bag combine soy sauce, brown sugar, rice wine, honey, ketchup, hoisin sauce, Chinese 5-spice, and garlic. Reserve 1/3 cup of marinade; store in an air-tight container in the refrigerator. Add pork to remaining marinade in bag and seal. Gently toss to coat pork. Chill and let marinate 2 to 24 hours.

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  • Preheat oven to 400°F. Drain ribs, discarding marinade. Transfer ribs to a 2-quart baking dish and cover with foil. Bake 25 to 30 minutes or until tender. Remove from oven and let stand 10 minutes; thinly slice.

  • Meanwhile, in a medium bowl whisk together rice vinegar, sugar, and salt. Add carrots and daikon. Set aside to marinate.

  • In a small saucepan, whisk together reserved 1/3 cup marinade and cornstarch. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat and set aside.

  • Brush a large baking sheet with vegetable oil. Roll pizza dough out to a 14- to 16-inch circle on a lightly floured surface; transfer to prepared baking sheet. Spread thickened marinade over dough. Top with sliced pork, pate (if desired) and cheese. Bake 20 to 30 minutes or until cheese is golden brown.

  • Top with daikon, carrots, cucumber, peppers, cilantro and green onions. Drizzle with sriracha and mayonnaise.

Tips

*If you can't find Japanese mayo, you can make your own by combining 1 cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon garlic powder.

Nutrition Facts

390 calories; fat 15g; cholesterol 63mg; saturated fat 5g; carbohydrates 37g; mono fat 4g; poly fat 4g; insoluble fiber 2g; sugars 9g; protein 23g; vitamin a 2727.6IU; vitamin c 16.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 22.6mcg; vitamin b12 0.8mcg; sodium 721mg; potassium 511mg; calcium 258mg; iron 9.9mg.
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