A favorite treat of my husbands and I used to eat bánh mì sandwiches. We always choose the pork belly version and it is delicious! This pizza is inspired by one of my favorite sandwiches. Enjoy!
Ingredients
Marinade for thick cut bacon
3 tablespoons fish sauce
2 tablespoons pure grade B maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
Two cloves of garlic finely minced
1 teaspoon finely minced ginger
One green onion chopped
1 teaspoon sesame oil
2 tablespoons olive oil
Cut one package of Applewood smoked bacon into 2 inch pieces. Place the bacon and the marinade in a large Ziploc bag and let sit in the refrigerator at least two hours or overnight.
Pickling liquid for vegetables
1/2 cup water
1/4 cup white sugar
1/4 cup rice vinegar
Bring top three ingredients to a boil on the stove top. Let cool.
1/2 cup shredded carrots
1/2 cup shredded jicama or radish
1/4 cup thinly sliced cucumber
Add pickling liquid to the vegetables place in a large Ziploc bag and let marinate in the refrigerator for at least two hours.
Aioli
1 cup mayonnaise
One large tablespoon hoisin sauce
2 tablespoons hot sauce
1 teaspoon sesame oil
Make sure to taste this and add more ingredients as desired.
After the bacon and the vegetables have been marinating at least two hours, in separate containers, place the bacon pieces individually on top of a cookie sheet lined with parchment paper. Bake in the oven at 375° for about 15 or 20 minutes. The marinade will caramelize as it cooks so be careful not to burn the bacon.
In the meantime prepare your pizza crust and brush with garlic butter. You can easily make garlic butter by combining better and minced garlic in a pan and simmering it on the stovetop. Add desired amount of mozzarella and Parmesan cheese . Bake in the oven at 500° until the pizza is done
Make sure the liquid is drained from the vegetables and top the pizza with the vegetable mixture, cooked bacon, one cup of chopped cilantro, 4 tablespoons toasted sesame seeds, Cold sliced jalapenos with the seeds removed and the aioli drizzled on top,
Foodie Karma 