Banh Mi Pizza with Lemongrass Pork and Quick Pickles

Name: Banh Mi Pizza with Lemongrass Pork and Quick Pickles
Prep time: 40 min
Cook time: 23 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium (about 4 oz) (115 g) carrot, peeled and cut into thin matchsticks, about 2 inches (5 cm) long; 4 oz (115 g) daikon radish, peeled and cut into thin matchsticks, about 2 inches (5 cm) long; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) kosher salt; 12 oz (340 g) ground pork, at room temperature for 15 minutes if possible; 1 stalk (15 g) lemongrass, tender lower 4 inches only, outer layers removed, very finely minced (about 2 tbsp); 1 small (30 g) shallot, finely minced; 2 cloves (6 g) garlic, finely minced; 1 tbsp (15 ml) fish sauce; 2 tsp (8 g) light brown sugar; 1 tsp (5 ml) soy sauce; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (5 ml) neutral oil such as canola; ⅓ cup (80 g) mayonnaise; 1 tbsp (15 g) sriracha; 2 tsp (10 ml) fresh lime juice; 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls; 2 tbsp (16 g) all-purpose flour, for dusting; 1 tbsp (15 ml) olive oil, for brushing the crust edges; 2 tbsp (36 g) hoisin sauce; 6 oz (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups); 1 large (40 g) jalapeño, cut into thin rounds, seeds removed for less heat; ½ cup (60 g) Persian or English cucumber, cut into thin half-moons; ½ cup (15 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Crisp-edged pizza crust brushed with hoisin, topped with browned lemongrass-fish sauce pork and melted mozzarella, then finished with tangy quick-pickled carrot and daikon, fresh jalapeño, cilantro, cucumber and a drizzle of sriracha mayo. All the flavors of a banh mi sandwich, on a pizza.

Prep: 40 min
Cook: 23 min
Wait: 30 min
Total: 1 hr 33 min
Makes: 2 pizzas, about 11 inches (28 cm) each (8 slices total)

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Ingredients

4 servings

For the quick pickles
1 medium (about 4 oz) (115 g) carrot, peeled and cut into thin matchsticks, about 2 inches (5 cm) long
4 oz (115 g) daikon radish, peeled and cut into thin matchsticks, about 2 inches (5 cm) long
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
For the lemongrass pork
12 oz (340 g) ground pork, at room temperature for 15 minutes if possible
1 stalk (15 g) lemongrass, tender lower 4 inches only, outer layers removed, very finely minced (about 2 tbsp)
1 small (30 g) shallot, finely minced
2 cloves (6 g) garlic, finely minced
1 tbsp (15 ml) fish sauce
2 tsp (8 g) light brown sugar
1 tsp (5 ml) soy sauce
½ tsp (1 g) black pepper, freshly ground
1 tsp (5 ml) neutral oil such as canola
For the sriracha mayo
⅓ cup (80 g) mayonnaise
1 tbsp (15 g) sriracha
2 tsp (10 ml) fresh lime juice
For the pizzas
1 lb (450 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls
2 tbsp (16 g) all-purpose flour, for dusting
1 tbsp (15 ml) olive oil, for brushing the crust edges
2 tbsp (36 g) hoisin sauce
6 oz (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups)
To finish
1 large (40 g) jalapeño, cut into thin rounds, seeds removed for less heat
½ cup (60 g) Persian or English cucumber, cut into thin half-moons
½ cup (15 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (9)

2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
Large nonstick or cast-iron skillet, 12-inch (30 cm)
Medium bowl for pickles
Small bowl for sriracha mayo
Sharp knife and cutting board
Box grater or sharp knife for the carrot and daikon
Instant-read thermometer
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge 30–60 minutes before shaping. Cold dough is springy and will not stretch.
Slice the carrot and daikon first, because the pickles need 30 minutes. The pork marinates and the dough relaxes during the same time.
Position two oven racks in the upper third and lower third of the oven. You will bake both pizzas at once on two pans.
Use only the tender, pale lower part of the lemongrass stalk. Discard the tough, woody green top and the dry outer layers.

1
Make quick pickles
- In a medium bowl, stir the warm water, rice vinegar, sugar and salt for about 1 minute until the sugar and salt fully dissolve and the liquid looks clear.
- Add the carrot and daikon matchsticks and press them down so they are mostly submerged.
- Leave at room temperature for at least 30 minutes while you do the next steps.
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Ready when: Vegetables bend without snapping and taste tangy and lightly sweet
Tip: Matchsticks must be thin. Thick pieces will stay raw-tasting in 30 minutes.
2
Marinate the pork
- In a medium bowl, combine the ground pork, minced lemongrass, shallot, garlic, fish sauce, brown sugar, soy sauce and black pepper.
- Mix with your hands or a spoon for about 1 minute until the seasonings are evenly distributed and the mixture looks slightly sticky.
- Cover and let sit at room temperature while the pickles work (up to 30 minutes).
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Ready when: Seasonings are evenly mixed with no pockets of sugar or pepper
Tip: Mince the lemongrass as finely as you can. Large pieces are fibrous and unpleasant to chew.
3
Brown the pork
- Heat the neutral oil in a 12-inch skillet over medium-high heat until it shimmers.
- Add the pork in an even layer and let it sit untouched for 2 minutes to brown.
- Then break it into small crumbles with a wooden spoon and cook, stirring every minute or so, for 5–6 more minutes.
- Remove from the heat and spoon off excess liquid if the pan looks wet.
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Ready when: No pink remains, the crumbles are browned in spots, and an instant-read thermometer reads 160°F (71°C)
Tip: Do not overcrowd or stir constantly. Letting the pork sit gives browning, which means more flavor.
4
Stir sriracha mayo
- In a small bowl, whisk the mayonnaise, sriracha and lime juice until smooth and evenly pink-orange.
- Taste and add a little more sriracha if you want more heat.
- Transfer to a zip-top bag or leave in the bowl for drizzling later.
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Ready when: Sauce is smooth and thick enough to drizzle in ribbons
Tip: If it is too thick to drizzle, whisk in 1 teaspoon of water.
5
Preheat and shape doughOven 475°F / 245°C
- Arrange oven racks in the upper and lower thirds and preheat the oven to 475°F (245°C).
- Line two baking sheets with parchment paper.
- On a lightly floured surface, press and stretch each dough ball into an oval or round about 11 inches (28 cm) across and ¼ inch (6 mm) thick, dusting with flour as needed.
- Transfer each to a lined baking sheet.
- Brush the outer ½-inch (1.5 cm) rim of each with the olive oil.
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Ready when: Dough is evenly thin with a slightly thicker rim and no holes
Tip: If the dough springs back, cover it with a towel and rest it for 5 minutes, then stretch again.
6
Assemble pizzas
- Spread 1 tablespoon of hoisin sauce over each dough, leaving a ¾-inch (2 cm) border.
- Scatter half of the mozzarella over each pizza, then divide the cooked pork evenly over the cheese in small clumps.
- Do not add the pickles, cucumber, cilantro or mayo yet.
- They go on after baking.
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Ready when: Hoisin is a thin, even layer and the toppings reach to the border
Tip: Go easy on the hoisin. A thick layer is sweet and can make the center soggy.
7
Bake the pizzasOven 475°F / 245°C
- Place one baking sheet on the upper rack and one on the lower rack of the 475°F (245°C) oven.
- Bake for 14–16 minutes, switching the pans' positions and rotating them front to back halfway through, until the pizzas are done.
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Ready when: Crust edges are deep golden brown, the cheese is bubbling with a few browned spots, and the bottom is firm and golden when lifted
Tip: If the bottom is pale but the top is browned, move the pizza to the lowest rack for 2 more minutes.
8
Top and serve
- While the pizzas bake, drain the pickles well in a colander and pat dry with a paper towel.
- Remove the pizzas from the oven and let them stand for 2 minutes.
- Scatter the pickles, jalapeño rounds, cucumber and chopped cilantro over the top.
- Drizzle with the sriracha mayo in zigzags, slice each pizza into 4 or 8 pieces with a pizza cutter, and serve right away.
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Ready when: Toppings are bright and crisp, and the mayo is drizzled in even lines
Tip: Drain the pickles thoroughly or brine will make the pizza watery.

Good to know

Tips

Pat the cucumber dry and add the toppings after baking so the pizza stays crisp and the pickles stay crunchy.
For a smoky, crisper crust, preheat the baking sheets in the oven and slide the dough on parchment onto the hot pans.
Fish sauce smells strong raw but mellows when cooked. Don't reduce it, as it provides the savory base of the pork.
Add a few drops of fish sauce or a pinch of sugar to the pickle brine to taste if you like a more traditional Vietnamese flavor.

Make ahead

"The pickles can be made up to 2 weeks ahead and kept in their brine in a covered jar in the fridge. The pork can be marinated, covered and refrigerated up to 24 hours, or cooked up to 2 days ahead and reheated briefly in the skillet. The sriracha mayo keeps 5 days in the fridge."

Storage & reheating

"Best eaten fresh. Store leftover slices without the fresh toppings in an airtight container in the fridge up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes until hot and crisp, then add fresh toppings and mayo. Baked slices (without toppings) can be frozen up to 2 months and reheated from frozen at 400°F (200°C) for 12–15 minutes. Don't leave pizza at room temperature longer than 2 hours."

Substitutions

ground pork → ground chicken or turkey. Cook to 165°F (74°C). Add an extra teaspoon of oil since poultry is leaner.
lemongrass → 1 teaspoon finely grated lemon zest plus 1 tablespoon extra minced shallot. Gives a similar citrusy brightness, though less floral.
daikon radish → thinly sliced radishes or extra carrot. Radishes give a peppery bite. Extra carrot is sweeter.
low-moisture mozzarella → provolone or a mozzarella-provolone blend. Use the same weight. Avoid fresh mozzarella, which releases too much water.