There is Taco Tuesday… and then… there’s Pizza Thursday?!?
Not sure that’s really a thing, but today we are making it a thing. It’s pizza time!!
Extra special, extra colorful pizza!!
YESS. My favorite kind… well, actually extra cheesy pizza is my favorite kind, but colorful is a close second!
SO I have to make this quick today because little Ms. Asher is back from Korea and she is already chatting my ear off about one, how bored she was there, and two, how much she missed me, and three, how much she LOVES Harry Potter. I’m telling you guys, I’ve created a little Harry Potter monster, and I couldn’t be more pleased! 🙂 Asher is now on winter break (pretty nice the way that worked out for her, 7 days off of school and then 3 extras days for break!). Since her make up work has long since been completed, she’s got a lot of free time on her hands…yikes.
Anyway, little sis is currently sitting next to me (in the very same seat) playing with the filters on my snapchat while she waits for me to finish this post…the pressure is on.
Speaking of Korea though, my parents brought me back the coolest new dishes. YEAHHH! I am so excited! Unfortunately, you guys probably will not be seeing them for a while, as I am currently stockpiling new props for cookbook photo shoots. Oh the cookbook, exciting things are happening behind the scenes, but man it’s really starting to take over my life! I’m currently writing and editing recipes like it’s my job.
Oh wait, it is my job. Whateves, it’s still kind of a lot of recipes. 🙂 🙁
Okay, but let’s talk Banh Mi Pizza before Asher kills me. I know this pizza is a little different. I mean, for one, the eggs, two, there’s a lot of color happening on top for a pizza, but hear me out.
This pizza is LEGIT.
Have you ever had a Vietnamese Banh Mi sandwich? If you haven’t, I highly recommend, no demand, that you change that ASAP. Seriously, a Banh Mi is possibly one of the most delicious sandwiches around. They are compiled of pork, pickled veggies, spicy sauce and sometimes (in my case all the time) a fried egg. It sounds simple, but I promise it’s one killer sandwich, and you guys have got to try it….
Or just try the pizza version! Both are equally delicious.
One of my favorite things to do with pizza is to top it with salad fixings once it comes out of the oven. I know, all you cheese pizza purists out there are eyeing me down right now, but it’s just what I like. So a Banh Mi Pizza was a no brainer for me.
I happen to have a batch of fresh Naan dough sitting in the fridge so I decided to use it as pizza dough. Well it turns out that using naan as pizza dough is THE BEST. You can obviously just use pizza dough, BUT I highly encourage you to give the naan a try. It’s kind of awesome when made as a pizza. Once I had my dough situation all worked out, I topped it with a little “banh mi” sauce, added some fresh mozzarella cheese (not traditional on a banh mi, but a must for any pizza), topped that with some Vietnamese pork meatballs and yes… eggs. Nothing better than eggs on a pizza guys.
I then I tossed together a simple salad full of all the banh mi classics: carrots, radishes, cucumbers, cilantro, green onions and a little Thai basil. I also made a spicy sriracha “mayo” out of tahini. I’m personally not a huge fan of mayo, so I like to come up with fun ingredients to replace the mayo with. Tahini is my go-to and I will not lie, this tahini “mayo” is EVERYTHING.
And with that, I am DONE
Banh Mi Pizza.
- 1 batch [homemade | https://www.halfbakedharvest.com/apple-and-caramelized-onion-pizza-with-pumpkin-seed-pangrattato/] or store-bought pizza dough OR 1/2 a batch fresh [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1-2 tablespoons fish sauce I used 2
- 1-2 tablespoons sriracha I used 2
- juice of half a lime
- 1 tablespoon fresh lemongrass finely chopped
- 1/2 pound ground pork or chicken
- 1/3 cup each - fresh basil and cilantro chopped
- 8 ounces fresh mozzarella shredded
- 3-4 eggs optional
- 2 carrots shredded
- 1 cucumber thinly sliced
- 4 radishes thinly sliced
- 1 red fresno chile or jalapeno seeded+ sliced
- 1/3 cup fresh basil + cilantro roughly chopped, total for both together
- 2 teaspoons peanut or sesame oil
- toasted sesame seeds for topping
- 1/3 cup tahini * sesame seed paste
- 1-2 tablespoons sriracha
- juice of half a lime
- water to thin the sauce
Prepare your dough or naan and make sure it is warm and at room temperature.
In a small bowl, whisk together the soy sauce, sesame oil, honey, fish sauce, sriracha, lime juice and lemongrass.
Season the pork with salt and pepper and then roll into 10-15 meatballs, place each meatball on a tray as you work. Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking. During the last minute or so of cooking, add about 1/4 cup of soy sauce mixture and give the meatballs a good toss through the sauce. Cook another minute longer until the sauce glazes the meatballs. Remove from the heat.
Preheat the oven to 425 degrees F.
Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls (or make one large sheet pizza). Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. If needed, trim the parchment paper down so just about an inch overhangs from the sides.
Brush the soy sauce mixture over the dough, leaving any leftovers for serving. Add the mozzarella cheese and cooked meatballs. Now crack the eggs over the cheese, sprinkle with salt and pepper...and maybe a little more cheese (you know I would!).
Bake 25-30 minutes or until the cheese is melted and the egg has cooked to your liking.
Meanwhile, combine the carrots, cucumber, radishes, green onions, chile pepper, cilantro and basil in a bowl. Toss with sesame or peanut oil. Set aside until the pizza is ready.
Once the pizza has cooked, remove from the oven and top with the fresh veggies. Sprinkle with sesame seeds and drizzle with the sriracha "mayo" (recipe below). slice and EAT!
In a bowl, whisk together the tahini, sriracha and lime juce. Add water until the sauce is runny enough to drizzle over the pizza. Taste and adjust seasonings as needed. Sauce will keep for at least 2 weeks in the fridge.
Now let’s all eat pizza! Done and DONE.
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