Quite possibly the best fusion pizza of all times… get ready to meet your new fav summer dish! Introducing the Veggie Bahn Mi Pizza!
I can vividly remember the first time I had a Bahn Mi sandwich. Matt and Adam took me to their favorite local sandwich shop a few miles away from the studio. To say I was skeptical would be an understatement. In case you forgot, I was a picky eater growing up 🙂 And veering away from my grilled cheese was not something that happened frequently.
But, they are the bestest friends a girl could ask for an they insisted that I branch out and give it a go. Ever since then, I’ve been living in Bahn Mi bliss! I’m obsessed! I’ll order a Bahn Mi anywhere I go. With pork, seafood, beef, chicken, tofu… you name it! I’m an equal opportunity Bahn Mi eater and if you haven’t had the opportunity to try one yet… this is your moment!
This Bahn Mi pizza takes the best part of the Bahn Mi sandwich, all those pickled veggies, herbs and sauce and loads it up on perfectly cooked pizza crust. The result is mind blowing and delicious. Perfect for when you want pizza but it’s a little too hot to have all the melted cheese and sizzling pepperoni! It’s refreshing and colorful and I know you’re going to love it!
- Preheat your oven to 500 degrees.
- Divide the pizza dough in half. Stretch out each half of pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your dough is flat and ready to be heated, use a spoon to spread some olive oil all around the dough leaving a little bit for the crust. Pop your pizza in the oven and bake for 12-14 minutes. Repeat with the remaining dough.
- Once baked, remove the pizza from the oven and slather with equal parts of the sauce. Top with the quick pickled carrots, cucumbers, cilantro and fresno peppers.
- In a large mixing bowl, combine the red wine vinegar, water, sugar and salt and stir to combine. Add the carrots and onions and toss them around in the pickling juice. Set aside for at least 30 minutes. These can be stored, covered, in the fridge for a week.
- In a small bowl, combine the rice vinegar, honey, sesame oil, soy and hoisin sauce and whisk until smooth. Set Aside.
For the Quick Pickled Carrots
For the Bahn Mi Sauce