Banh Mi Pizza

Ingredients:

Pickled Slaw:
1 cup julienne-cut carrots
1 cup julienne-cut daikon radish
1/4 cup white vinegar
1 tablespoon honey

Pork and Glaze
1 tablespoon vegetable oil
1 lb thinly sliced pork cutlets, cut into thin strips
1 teaspoon salt
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white vinegar

Pizza
2/3 cup mayonnaise
2 teaspoons Thai red curry paste
2 teaspoons Sriracha sauce
1 can Pillsbury refrigerated thin pizza crust
1 1/2 cups shredded mozzarella cheese

Garnish:
Sliced jalapenos and snipped fresh cilantro, if desired

Instructions:

Heat oven to 400F.

In medium bowl, mix Pickled Slaw ingredients and set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt and cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat.

In small bowl, blend together the mayonnaise, curry paste and 2 teaspoons Sriracha sauce until smooth. Unroll pizza dough onto large baking sheet. Press into 15×10-inch rectangle. Bake 5 minutes or until crust is light golden brown.

Spread mayo mixture onto crust, leaving 1/2 inch border around edge. Top with half the cheese, the pork and the rest of the cheese. Bake 10 to 12 minutes more or until cheese is melted and crust is deep golden brown.

Using a slotted spoon, top hot pizza with the pickled slaw mixture. Garnish with jalapenos and cilantro, if desired.

Prep: 20 minutes | Total Time: 30 minutes | Servings: 6 to 8

From tasteseekerskitchen.com