Spin the Vietnamese Banh Mi sandwich into a meatless pizza with this inspired idea from Gaby Dalkin.
To make the pickled carrots and onion: In a large bowl, combine red wine vinegar, 1 cup water, 3 Tablespoons sugar, and 2 teaspoons sea salt and stir to dissolve sugar. Add carrots and onion and toss. Set aside at least 30 minutes.
Preheat oven to 500°F and place a pizza stone in the oven to heat up.
Stretch each piece of dough using your hands, then lay each piece on a flat surface dusted with flour and roll out with a rolling pin. Sprinkle a pizza peel or rimless baking sheet with flour and place one dough on pizza peel.
Spread 1 Tablespoon olive oil over dough leaving an edge. Slide dough off the peel onto the hot stone and bake 12 to 14 minutes or until the crust is golden. Repeat with second dough.
To make the sauce: In a small bowl whisk together rice vinegar, honey, sesame oil, soy sauce, and hoisin sauce until smooth.
Slather baked crusts with sauce. Top with pickled veggies, the cucumbers, cilantro, and Fresno chiles. Serves 4.
In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.
Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.