Banh Mi Pizza

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!

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Banh Mi Pizza

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  • Makes: 8 servings
  • Prep: 45 mins
  • Marinate: 2 hrs
  • Bake: 45 mins 400°F

Banh Mi Pizza

Directions

  1. 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.
  2. Preheat oven to 400 degrees 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.
  3. Meanwhile, in a medium bowl whisk together rice vinegar, sugar, and salt. Add carrots and daikon. Set aside to marinate.
  4. 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.
  5. 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.
  6. Top with daikon, carrots, cucumber, peppers, cilantro and green onions. Drizzle with sriracha and mayonnaise.

From the Test Kitchen

*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.

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Nutrition Facts (Banh Mi Pizza)

  • Per serving:
  • 390 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 63 mg chol. ,
  • 721 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 23 g pro.
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