Vietnamese Pizza with Spicy Peanut Sauce – The Ultimate Fusion Food

This pizza is awesome. It has all of my favorite flavors from Vietnamese cooking, all snuggled on top of a soft, doughy pizza crust with crispy, chewy edges. Smeared with my favorite peanut sauce, and topped with pulled pork, fresh veggies, and a bevy of herbs – this pizza is knock-your-socks-off good. It’s like pizza and Vietnamese spring roll’s beautiful love child.

I’ve talked about pizza before on the blog (a lot), and about my sometimes disturbing love for it. I could eat it for every meal for the rest of my life without complaint. No desserts, no booze, no fancy roasts, just pizza. I might miss Asian food though, because my love for it is second only to pizza-pies. Clever me, I made a Vietnamese pizza. Therefore, in my hypothetical pizza only culinary world…I still get awesome things like spicy peanut sauce, and lemongrass pulled pork. I found the loophole in my imaginary scenario. Take that, brain.

Ingredients (in order of use):

For the dough:

  • 2 cups bread flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup lukewarm water
  • 3 teaspoons (1 tablespoon) sugar
  • 2 teaspoons active dry yeast (or 1 packet/sachet)
  • Additional flour for work surface, up to 1/4 cup
  • 1 egg (whisked with a bit of water for egg wash)
For the peanut sauce:
  • 1 tablespoon sesame oil
  • 2-3 scallions, including white part (sliced thin)
  • 2 cloves garlic (fine mince)
  • 1 tablespoon fresh ginger (very fine mince)
  • Or substitute 1/2 teaspoon dry ground ginger
  • 1 tablespoon chili garlic paste (such as Huy Fong)
  • 1/3 cup smooth peanut butter (I used Better’N Peanut Butter as a low-cal option)
  • 3-4 tablespoons fish sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 cup warm water
Pizza Toppings:
  • Peanut sauce as base
  • 1 cup lemongrass pulled pork (warmed)
  • 1 cup chopped baby bok choy (chopped)
  • 1/2 cup red cabbage (shredded)
  • 1/2 cup bean sprouts
  • 1 shallot (thin sliced)
  • Fresh mint leaves to taste (torn)
  • Fresh basil leaves to taste (torn)

Okay…I know my mixing bowls are ugly. My family hates them, but hey, I’m weak and they’re light.

Directions:

You can absolutely simplify this by buying pre-made pizza dough, or even a par-baked crust. I do recommend homemade though, if you have the patience. It’s fun!

For the dough:

  • In a large mixing bowl whisk together flour, oil, and salt, making a well in the middle. There will be some clumps from the oil
  • In a separate bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes. The yeast will bloom and bubble.
      • If nothing happens, your yeast may be dead. Better to know before you wasted 2 cups of flour, right? Have a funeral, buy new yeast…proceed.
  • Pour yeasty water into the well you made in your flour and stir thoroughly to combine. If your dough looks too wet, add 1 tablespoon flour at a time and stir until the dough holds together in a ball and pulls away from the sides of the bowl.
      • Don’t worry about the oil clumps. They help in creating a flaky crust
  • Cover your mixing bowl with plastic wrap and allow to rise in a warm place for 30 minutes. The dough should nearly double in size.
      • I use my oven. I turn it on briefly (about 2 minutes) and then turn off to create a nice warn environment for my dough
  • When dough has risen, prep you work surface by dusting with flour
  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper, silpat, or foil (if using foil, spray generously with non stick spray)
  • Using a spatula, gently scrape and turn your dough out on to your floured work surface
  • Fold a few times (adding flour to surface as needed) until you have a nice dough ball
  • Using a floured rolling pin, roll to about 13×18 (half sheet pan size) using your hands to stretch, and pinch together tears
  • Carefully move rolled dough to baking sheet, drizzle olive oil on top and bake for 30 minutes in the center of your oven
  • At the 30 minute mark, remove dough, brush with egg wash and return to oven for 10 additional minutes.

For the peanut sauce:

  • While the dough is baking, begin your peanut sauce
  • Heat sesame oil in a small saucepan to medium heat
  • Add scallions, garlic and ginger, and cook till slightly brown and fragrant (about 1 minute)
  • Add chili paste and peanut butter, fish sauce, soy and sugar. Stir to combine
  • Slowly whisk in water until smooth and creamy
  • Allow to simmer for a few minutes (about 5) to thicken. The sauce will thicken more as it cools
Now we make the pizza-pie:
  • Begin by spooning a bit of the peanut sauce onto your dough, and spread with a spoon to coat.
      • You don’t want a ton of sauce, or your crust may go soggy on you
  • Top with meat and veggies (excluding herbs) and return to oven for 5-10 minutes to soften veg. Longer if you like them very soft, shorter for crunchy.
      • I like mine somewhere in the middle, so my toppings baked for about 6 minutes
  • Remove from oven, allow to cool on the sheet pan slightly before topping with basil and mint. Slice into 8 pieces and serve with additional peanut sauce and sriacha.
  • Enjoy love and adoration from pizza eaters.

Do you put sriacha on everything? I try to…but my stomach is a ninny/sissy/wuss, and totally cramps my hot sauce style. I stock up on Tums….have no fear.

You’ll probably have some peanut sauce leftover. Why not toss it with some cold soba noodles and chopped veg for a lovely salad? Or maybe procure some rice paper and make some Vietnamese spring rolls. Yum yum.

Nothing beats a homemade pizza crust. Hey, did you notice there’s no cheese? That means you can have an extra slice. You’re welcome.

Even if your pizza love isn’t verging on creepy like mine, I still think you should give this recipe a go. Especially if you plan on making that pulled pork. Leftovers are inevitable. If you love the flavors of fresh herbs, peanut sauce, chewy dough – you’ll love this. It’s my last recipe in the week of pulled pork, and definitely a strong finisher.

Just to re-cap here’s the others:

Pulled pork with Spicy and Tangy Lemongrass Glaze

Banh Mi with Lemongrass Pulled Pork

Bipimbap with Pulled Pork

And some lovely carrot/radish pickles

Share This

12 comments

  1. emmycooks

    That looks awesome! The ‘pizza’ combo seems strange only until you remember how good these flavors are in a bahn mi sandwich. I might adulterate this & try it with tofu.

  2. Sydney Jones

    Oh boy, I don’t think I can handle this….I just had pizza but now this?! I am going to have to have pizza again. This looks insanely delicious!! Leftover peanut sauce would be great for soba noodles :)

  3. Pingback: HGT Rewind – February 2012 | Happy Good Time Blog

  4. Pingback: Beer Braised Pork Lettuce Cups with Mango Salsa | Happy Good Time Blog

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>