Banh Mi Pizza
- 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.
- 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.
- 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.
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.
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.