Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough (enough for two 10–12 inch pizzas)
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 1/2 cup rice vinegar + 1/2 cup water, 3 tbsp sugar, 1 tsp salt
- 12 oz thinly sliced pork tenderloin or boneless chicken thighs
- 2 tbsp soy sauce, 1 tbsp fish sauce (optional), 1 tbsp brown sugar, 2 cloves garlic, 1 tbsp oil
- 3 tbsp hoisin sauce, 2 tbsp mayonnaise (for base)
- 1 1/2 cups shredded mozzarella cheese
- 1 fresh jalapeño, thinly sliced
- 1 cup fresh cilantro leaves
- 1/4 cup mayonnaise + 1–2 tbsp sriracha + 1 tsp lime juice (for drizzle)
Do This
- 1. Make quick pickles: mix vinegar, water, sugar, and salt; add carrots and daikon, let sit at least 15 minutes.
- 2. Toss sliced pork or chicken with soy sauce, fish sauce, brown sugar, garlic, and oil; sear in a hot skillet until cooked through and browned.
- 3. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
- 4. Stir hoisin and mayonnaise together; stretch dough into two 10–12 inch rounds on parchment.
- 5. Spread a thin layer of hoisin-mayo on each crust; top with mozzarella and cooked meat.
- 6. Bake 10–12 minutes until crust is golden and cheese is bubbly and browned in spots.
- 7. Drain pickles; top pizzas with pickled carrots and daikon, jalapeños, cilantro, and a drizzle of sriracha mayo. Slice and serve.
Why You’ll Love This Recipe
- All the bright, punchy flavors of a banh mi sandwich in a fun, shareable pizza format.
- Quick pickled vegetables and fresh cilantro keep things crunchy and fresh against melty cheese.
- Flexible protein: use pork, chicken, or even tofu with the same marinade.
- Great make-ahead components: pickles, dough, and sauce can be prepped in advance for an easy weeknight dinner.
Grocery List
- Produce: Carrots, daikon radish, fresh jalapeños, fresh cilantro, garlic, lime (optional but recommended).
- Dairy: Shredded mozzarella cheese, mayonnaise.
- Pantry: Pizza dough, rice vinegar, soy sauce, fish sauce (optional), brown sugar, granulated sugar, kosher salt, neutral oil, hoisin sauce, sriracha, black pepper.
Full Ingredients
For the Quick Pickled Carrots and Daikon
- 1 cup julienned carrot (about 1 large carrot)
- 1 cup julienned daikon radish (about 4 oz)
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 tbsp granulated sugar
- 1 tsp kosher salt
For the Marinated Pork or Chicken
- 12 oz pork tenderloin or boneless, skinless chicken thighs, very thinly sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional but adds great banh mi flavor)
- 1 tbsp packed brown sugar
- 2 cloves garlic, minced
- 1 tbsp neutral oil (canola, vegetable, or light olive oil)
- Freshly ground black pepper, to taste
For the Pizza Base
- 1 lb pizza dough (store-bought or homemade), at room temperature
- 3 tbsp hoisin sauce
- 2 tbsp mayonnaise
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
For the Toppings
- 1 fresh jalapeño, thinly sliced into rings (seeds removed for less heat)
- 1 cup loosely packed fresh cilantro leaves
- Optional: 2 green onions, thinly sliced
- Optional: extra hoisin or sriracha for serving
For the Sriracha Mayo Drizzle
- 1/4 cup mayonnaise
- 1–2 tbsp sriracha, to taste
- 1 tsp fresh lime juice
- 1–2 tsp water, as needed to thin for drizzling
Step-by-Step Instructions
Step 1: Make the Quick Pickled Vegetables
In a medium bowl or jar, combine the rice vinegar, water, sugar, and kosher salt. Stir until the sugar and salt are mostly dissolved.
Add the julienned carrot and daikon radish to the brine, pressing them down so they are fully submerged. Let them sit at room temperature for at least 15 minutes while you prepare the rest of the recipe. For even better flavor, you can make these up to several hours in advance and refrigerate. Before topping the pizza, drain the vegetables very well so they do not make the crust soggy.
Step 2: Marinate the Pork or Chicken
Place the thinly sliced pork or chicken in a medium bowl. Add the soy sauce, fish sauce (if using), brown sugar, minced garlic, oil, and a few grinds of black pepper. Toss well to coat all the slices evenly.
Let the meat marinate for at least 10 minutes at room temperature. If you have more time, cover and refrigerate for up to 2 hours for deeper flavor. Because the pieces are thin, they absorb flavor quickly and cook very fast.
Step 3: Cook the Meat
Heat a large skillet (cast iron works well) over medium-high heat until very hot. Add a small drizzle of oil if your pan is not well seasoned.
Working in one or two batches to avoid crowding, add the marinated pork or chicken in a single layer. Cook for 2–3 minutes per side, or until cooked through and nicely browned in spots. Thin slices cook quickly, so watch closely to avoid overcooking.
Transfer the cooked meat to a plate and let it rest for a few minutes. This will help it stay juicy. If there are any large pieces, slice them into bite-size strips for easier pizza topping.
Step 4: Preheat the Oven and Prep the Dough
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 20 minutes so the stone or pan gets very hot. A thoroughly preheated surface gives you a crisp, nicely browned crust.
While the oven heats, divide the pizza dough into two equal pieces (about 8 oz each). On a lightly floured surface or piece of parchment paper, gently stretch or roll each piece into a 10–12 inch round or oval. Aim for an even thickness, with a slightly thicker rim if you like a defined crust.
If the dough keeps springing back, let it rest for 5–10 minutes and try again. Cover the shaped dough lightly with a towel so it does not dry out while you prepare the sauce and toppings.
Step 5: Mix the Sauces
In a small bowl, stir together the hoisin sauce and 2 tbsp mayonnaise until smooth. This will be your lightly sauced base, giving a savory-sweet flavor reminiscent of banh mi spread.
In a separate small bowl, combine 1/4 cup mayonnaise, 1–2 tbsp sriracha (depending on your heat preference), and 1 tsp lime juice. Whisk until smooth. If it is too thick to drizzle, whisk in 1–2 tsp water, a few drops at a time, until it reaches a pourable consistency. Set aside for drizzling over the baked pizzas.
Step 6: Assemble the Pizzas
Place each stretched dough round on a piece of parchment paper (this makes it easier to transfer to the oven). Spread a thin layer of the hoisin-mayo mixture over each crust, leaving a small border around the edges for the crust. You want the base lightly sauced, not drenched.
Sprinkle each pizza evenly with shredded mozzarella cheese (about 3/4 cup per pizza). Distribute the cooked pork or chicken over the cheese. If you like some jalapeño heat baked into the pizza, scatter a few slices over the top, reserving the rest for after baking.
Step 7: Bake, Top, and Serve
Carefully slide the parchment with the assembled pizzas onto the preheated stone or inverted baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and crisp on the bottom, the edges are puffed, and the cheese is melted and browned in spots.
While the pizzas bake, drain the pickled carrots and daikon very well, squeezing out excess liquid with your hands or pressing them gently in a sieve.
Remove the pizzas from the oven and let them cool for 2–3 minutes. Top generously with the drained pickled carrots and daikon, fresh cilantro leaves, remaining jalapeño slices, and green onion (if using). Drizzle the sriracha mayo over the top in thin zigzags.
Slice into wedges and serve immediately while the crust is crisp and the toppings are fresh.
Pro Tips
- Slice the meat very thin. Thinner slices cook faster, brown better, and are easier to bite through on a pizza.
- Dry your pickles well. Excess brine can make the crust soggy. Drain and gently squeeze them before topping.
- Keep the sauce light. This is meant to be a lightly sauced pizza. Too much sauce can overpower the fresh toppings and soften the crust.
- Use very hot oven and surface. A preheated stone or heavy sheet at 475°F (245°C) is key for a crisp, bakery-style crust.
- Balance the heat. Adjust jalapeños and sriracha mayo to your spice tolerance. You can always serve extra sriracha on the side.
Variations
- Vegetarian Banh Mi Pizza: Swap the pork or chicken for extra-firm tofu. Press, slice thinly, marinate in the same mixture, and pan-sear until golden and crisp on the edges.
- Rotisserie Chicken Shortcut: Use shredded rotisserie chicken instead of marinating and cooking raw meat. Toss it quickly in a tablespoon or two of soy sauce and a pinch of brown sugar before topping the pizza.
- Flatbread or Naan Version: Use store-bought flatbreads or naan as the base. Reduce baking time to 7–9 minutes since the bread is already cooked.
Storage & Make-Ahead
The quick pickled carrots and daikon can be made up to 1 week ahead; store them in their brine in an airtight container in the refrigerator. The sriracha mayo can be mixed up to 3 days in advance and refrigerated. Cooked meat will keep for 2–3 days in the fridge; rewarm briefly in a skillet before topping the pizza.
Leftover baked pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes until hot and crisp. For best texture, add a little fresh cilantro and an extra drizzle of sriracha mayo after reheating.
Nutrition (per serving)
Approximate values for 1 of 4 servings (one-quarter of the total recipe): about 700 calories, 32 g protein, 70 g carbohydrates, 32 g fat, 9 g saturated fat, 4 g fiber, 11 g sugar, and 1,600 mg sodium. Actual values will vary based on exact ingredients, dough thickness, and toppings used.
