It’s Friday and I’ve brought you BANH MI PIZZA. Need I say more?!
I thought so.
Though… I AM actually going to say more. Remember two weeks ago when I said life was pretty normal around here? Well… I kinda of lied… we we’re in the middle of putting our house up for sale 😳😲😳😲😜
Our house went on the market last Wednesday (April 11th) and then we had an Open House this past Sunday plus a whole bunch of showings on Monday… THEN Monday evening we accepted an offer on our house!!! Super exciting, I know… BUT there’s still a long way to go before it’s all said and done (inspection, appraisal, closing, etc) so we are cautiously optimistic. That being said, we are now actively looking to buy a NEW house in Ann Arbor. For those of you who know us, you know that we currently live in Chelsea, Michigan–an adorable neighboring town of Ann Arbor. We first bought a home here because we wanted to be able to walk to downtown restaurants, bars, shops, etc from our house but couldn’t really afford this type of area/house in Ann Arbor at the time so we moved to Chelsea back in 2015 and have lived here for three now. Our situation is different now and both work in downtown Ann Arbor… so it’s time to move there! Very exciting times! But… I have to remember to not get TOO excited because things change quickly in the real estate business… THE ANN ARBOR MARKET IS SO CRAZY RIGHT MEOW.
Any who, so that’s what’s going on in our life (well, plus the fact that Tom in Europe again for another week for work #jealous). What about you?! Anything new?! Got plans this weekend?
I know what your plans should include… making this amazing banh mi pizza!! Why? Because I said so… and it’s cheesy and topped with delicious quick pickled veggies like radishes, cucumbers, carrots, sugar snap peas AND sriracha mayo… YUM. No tofu becuase I’m not the biggest fan of soy products BUT you could totally add some baked tofu like any of these to the pizza and it would still be bomb.
Okay… ready. set. GO… make this pizza and enjoy your weekend!!
bánh mì pizza
Ingredients
- 3/4 cup shredded carrots
- 2 mini cucumbers, thinly sliced (~1 cup)
- 3/4 cup diced radishes
- 1 cup chopped sugar snap peas
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 tablespoons granulated white sugar
- 1 teaspoon fine sea salt
- 12 ounces pizza dough (I used a can of pillsbury pizza dough from the dairy section)
- 8 ounces shredded mozzarella cheese
- 1 jalapeño, thinly sliced
- 1/4 cup sriracha mayo (3 tablespoons mayo + 1 tablespoon sriracha)
- 1-2 tablespoons soy sauce
- freshly chopped cilantro, garnish
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
Combine shredded carrots through sea salt in a small saucepan. Bring mixture to a boil over high heat. Once boiling, remove pot from heat and let sit about 5-7 minutes then drain to leave pickled veggies.
- Spread out pizza dough on the parchment paper lined baking sheet to your desired shape. Using a fork, poke holes in dough then bake it for 8 minutes. Remove dough from oven, sprinkle mozzarella cheese over it, leaving a 1-inch crust. Place back in the oven and bake for another 6-8 minutes or until cheese is fully melted and crust is golden brown.
Drizzle sriracha mayo and soy sauce over baked mozzarella cheese then top with pickled veggies and sliced jalapeños. Garnish with chopped cilantro (and maybe an extra drizzle of sriracha) and enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your banh mi pizza in action. Peace out, friends!
– a
p.s. more pizza recipes here!!
Becky
Two things:
1. We will miss you guys as neighbors!
2. This looks delicious. I don’t think it’ll take Jeremy much convincing to try this one out on the Kettlepizza 🙂
Adrienne
1. We will miss you guys too!!!!
2. Yayyyy thanks!! And omg that sounds wonderful–I definitely need one of those Kettlepizza things!