Lemongrass Pork Pizza with Mint and Quick-Pickled Carrot

Name: Lemongrass Pork Pizza with Mint and Quick-Pickled Carrot
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb (454 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls; 2 tbsp (20 g) semolina or cornmeal, for dusting the peel or counter; 1 tbsp (15 ml) olive oil, for brushing the dough edges; 3 tbsp (50 g) hoisin sauce; 1 tsp (5 g) sriracha, stirred into the hoisin (optional); 8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded; 8 oz (225 g) ground pork, cold from the fridge; 3 stalks (60 g) lemongrass stalks, tough outer layers removed, tender lower 4–5 inches very finely minced (about 3 tbsp); 3 cloves (12 g) garlic cloves, finely minced; 1 medium (50 g) medium shallot, finely minced; 1½ tbsp (22 ml) fish sauce; 2 tsp (8 g) light brown sugar; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) neutral oil such as canola; 1 small (80 g) small carrot, peeled and cut into thin matchsticks; 3 tbsp (45 ml) unseasoned rice vinegar; 2 tbsp (30 ml) warm water; 1 tsp (4 g) granulated sugar; ¼ tsp (1½ g) kosher salt; ¼ cup (6 g) fresh mint leaves, loosely packed, torn if large; ¼ cup (8 g) fresh cilantro leaves and tender stems, roughly chopped; 1 chile (10 g) red Thai or Fresno chile, thinly sliced into rings (optional); 1 lime (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Crisp-edged pizza topped with garlicky, caramelized lemongrass pork, hoisin, and melty mozzarella, then finished with cool mint, cilantro, and tangy quick-pickled carrot in the style of a Vietnamese bánh mì.

Prep: 30 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 2 thin 11–12-inch (28–30 cm) pizzas (8 slices total)

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Ingredients

4 servings

For the pizzas
1 lb (454 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls
2 tbsp (20 g) semolina or cornmeal, for dusting the peel or counter
1 tbsp (15 ml) olive oil, for brushing the dough edges
3 tbsp (50 g) hoisin sauce
1 tsp (5 g) sriracha, stirred into the hoisin (optional)
8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded
For the lemongrass pork
8 oz (225 g) ground pork, cold from the fridge
3 stalks (60 g) lemongrass stalks, tough outer layers removed, tender lower 4–5 inches very finely minced (about 3 tbsp)
3 cloves (12 g) garlic cloves, finely minced
1 medium (50 g) medium shallot, finely minced
1½ tbsp (22 ml) fish sauce
2 tsp (8 g) light brown sugar
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil such as canola
For the quick pickle and finish
1 small (80 g) small carrot, peeled and cut into thin matchsticks
3 tbsp (45 ml) unseasoned rice vinegar
2 tbsp (30 ml) warm water
1 tsp (4 g) granulated sugar
¼ tsp (1.5 g) kosher salt
¼ cup (6 g) fresh mint leaves, loosely packed, torn if large
¼ cup (8 g) fresh cilantro leaves and tender stems, roughly chopped
1 chile (10 g) red Thai or Fresno chile, thinly sliced into rings (optional)
1 lime (65 g) lime, cut into 4 wedges

Equipment (7)

Pizza stone or steel (or an inverted heavy rimmed baking sheet)
12-inch (30 cm) heavy skillet
Pizza peel or sheet of parchment paper
Sharp chef's knife and cutting board
Small bowl for pickling
Instant-read thermometer
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge 30–60 minutes ahead so it is relaxed and easy to stretch.
Start the oven preheat first: a pizza stone or steel needs a full 30 minutes at 500°F (260°C) to get hot enough for a crisp bottom.
Use only the pale, tender lower part of the lemongrass stalks. Trim off the woody tops and peel away the tough outer layers.
Read the whole recipe: the pork is cooked before it goes on the pizza, and the pizzas are baked one at a time.

1
Preheat and rest doughOven 500°F / 260°C
- Place a pizza stone or steel on the middle oven rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
- Meanwhile, set the two dough balls on a lightly floured surface, cover loosely with a towel, and let them relax at room temperature.
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Ready when: The dough feels soft and slack and holds a fingertip dent slowly; the oven has held 500°F (260°C) for 30 minutes.
Tip: Don't rush the stone's preheat. A stone that isn't fully hot gives a pale, floppy crust.
2
Quick-pickle the carrot
- In a small bowl, stir the rice vinegar, warm water, sugar, and salt until the sugar and salt dissolve.
- Add the carrot matchsticks and press them under the liquid.
- Leave at room temperature while you prepare the pork.
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Ready when: Carrots look slightly glossy and bend without snapping after about 20 minutes.
3
Mince the aromatics
- Cut off the woody tops and root end of each lemongrass stalk, peel away the tough outer layers, and slice the pale tender part crosswise into thin rounds.
- Mince the rounds with a sharp knife, rocking over them, until they look like fine damp crumbs (about 3 tablespoons).
- Mince the garlic and shallot equally fine.
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Ready when: No piece of lemongrass is larger than a grain of rice, so nothing is stringy or fibrous.
Tip: Under-minced lemongrass is chewy. If in doubt, keep chopping or pulse it in a mini food processor.
4
Season the pork
- In a medium bowl, combine the ground pork with the minced lemongrass, garlic, shallot, fish sauce, brown sugar, and black pepper.
- Mix with a fork or your hands for about 1 minute until the seasonings are evenly distributed and the mixture looks slightly sticky.
- Let it sit while you shape the dough, up to 15 minutes.
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Ready when: No streaks of unseasoned pork remain and the mixture clings together.
5
Brown the pork
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the pork in an even layer and let it sear undisturbed for 2 minutes.
- Then break it into small crumbles with a spatula and cook, stirring occasionally, 4–5 minutes more.
- Transfer to a plate lined with paper towels.
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Ready when: Pork is browned with crisp edges, no pink remains, and it reaches 160°F (71°C). The pan is nearly dry and smells sweet and citrusy.
Tip: Cook the pork fully now; the pizza bakes too quickly to cook raw pork safely. Drain any excess fat so the pizza doesn't turn greasy.
6
Stretch the dough
- Dust a peel or a sheet of parchment with half the semolina.
- Place one dough ball on it and press from the center outward with your fingertips, then stretch with your hands to an 11–12-inch (28–30 cm) round about ¼ inch (6 mm) thick, leaving the edge slightly thicker.
- Brush the rim with half the olive oil.
- Stir the hoisin with the sriracha, if using.
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Ready when: The round is even, with no holes or paper-thin spots, and slides freely when you shake the peel.
Tip: If the dough springs back, cover it for 5 minutes and try again; the gluten needs time to relax.
7
Top the first pizza
- Spread half of the hoisin mixture (about 1½ tablespoons) in a thin layer over the dough, leaving a ¾-inch (2 cm) border.
- Scatter with a quarter of the mozzarella (about 2 oz/56 g), then half the pork, then a quarter more mozzarella.
- Work quickly so the dough doesn't stick to the peel.
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Ready when: The toppings are in an even, light layer and the pizza still slides on the peel.
Tip: Keep the sauce thin; hoisin is sweet and burns easily if applied thickly.
8
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza onto the hot stone and bake at 500°F (260°C) for 8–10 minutes.
- Rotate it halfway through if your oven heats unevenly.
- Remove with the peel and let rest on a cutting board while you shape and top the second pizza.
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Ready when: The crust is deep golden with charred spots, the cheese is bubbling and browned in places, and the bottom is crisp when lifted.
Tip: Let the oven return to 500°F (260°C) for 2–3 minutes between pizzas.
9
Shape and bake second pizzaOven 500°F / 260°C
- Repeat the stretching, brushing with the remaining oil, topping with the remaining hoisin, mozzarella, and pork, and baking with the second dough ball, using the rest of the semolina.
- Bake 8–10 minutes at 500°F (260°C).
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Ready when: Crust is deep golden with charred spots and the cheese is bubbling and lightly browned.
10
Garnish and serve
- Drain the pickled carrots.
- Let the pizzas rest 2 minutes, then scatter with the carrots, mint, cilantro, and chile rings, if using.
- Cut each into 4 slices with a pizza cutter and serve right away with lime wedges to squeeze over the top.
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Ready when: Cheese is no longer molten and slices cut cleanly; herbs are bright and fresh on top.
Tip: Add the herbs and pickles only after baking so they stay crisp and green.

Good to know

Tips

Pat the pork dry and let it sear without stirring for the first 2 minutes to develop browned, savory edges.
Use low-moisture mozzarella, not fresh; fresh releases water and makes the crust soggy.
A thin layer of hoisin is enough; too much will scorch at 500°F (260°C).
For extra crunch, add a handful of crushed roasted peanuts on top after baking.

Make ahead

"The cooked pork can be made up to 2 days ahead and refrigerated in an airtight container; bring to room temperature before topping. The pickled carrots keep up to 1 week in the fridge in their brine."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap leftover slices (without fresh herbs) and keep up to 3 days. Freezer: freeze baked slices up to 1 month. Reheat in a 425°F (220°C) oven or a covered skillet over medium heat for 5–8 minutes until the crust is crisp and the cheese is hot, then add fresh herbs and pickles."

Substitutions

lemongrass stalks → Jarred or tubed lemongrass paste (about 2 tablespoons) plus 1 teaspoon lime zest. Flavor is slightly less fresh; add the paste to the pork with the fish sauce.
ground pork → Ground chicken or turkey. Add an extra teaspoon of oil as these are leaner; cook to 165°F (74°C).
low-moisture whole-milk mozzarella → Provolone or a mozzarella-Monterey Jack mix. Use the same weight for similar melt and browning.
fish sauce → Soy sauce. Use the same amount for a less funky but still savory result.