When writing my Heinen’s “4PM Panic” posts, I try to bring you recipes that can be put together easily. Sometimes the panic is not caused by lack of time or effort, but by lack of fresh ideas. How many times have you walked through the store thinking WHAT can I make for dinner tonight? Somebody PLEEEEEASE tell me what to make. Here you go… Make this. This week’s recipe for Banh Mi Pizza has a few more ingredients and a takes a bit of prep work, but it’s well worth it.
The colors in Heinen’s produce aisle are vibrant and bright. We’ve escaped winter and this recipe incorporates all the beautiful colors of spring. Everybody loves pizza, I think, right?? Here you can enjoy pizza and get your veggies too.
Have you ever had a Vietnamese Banh Mi sandwich? If you haven’t, then you have one more thing to add to your bucket list. I had mine for the first time this year on a business trip. It was recommended by one of my colleagues. She was getting it and I wanted to be an adventurous team player so I went for it. Unbelievable!
Banh Mi is loosely translated as bread or baguette. Typical Banh Mi sandwiches are usually compiled of pork belly or cold cuts, pickled veggies, spicy sauce and sometimes the richness of a fried egg. Why would you ever refuse a fried egg?? You know where I stand on this! The restaurant where I first tried this delicious sandwich served theirs with grilled shrimp and paté, adding a whole new level to the richness factor. The main common theme is great bread and pickled veggies with a little spice.
One of our favorite dinners to make together is pizza so this time we decided to recreate the flavors of the traditional Bahn Mi onto our pizza. For my friends who need five ingredients or less, sorry this is a bit lengthy and involved. I promise you’ll be happy you took the time.
Banh Mi Pizza
I did some research to see if anyone else has ever had this same craving. I’m not alone. This recipe is adapted from one I found at Half Baked Harvest.
- home made pizza dough or store-bought pizza dough OR use Naan
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1-2 tablespoons fish sauce
- 1-2 tablespoons sriracha
- juice of half a lime
- 1 tablespoon fresh lemongrass, finely chopped
- 1/2 pound ground pork or chicken
- 1/3 cup each – fresh basil and cilantro, chopped
- 8 ounces fresh mozzarella, shredded
- 3-4 eggs (optional)
note: If you’re feeling adventurous try adding a few grilled shrimp and a few ounces of duck liver paté to one of your pizzas instead of the meatballs.
- 2 carrots, shredded
- 1 cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1 red fresno chile or jalapeno, seeded+ sliced
- 1/3 cup (total for both together) fresh basil + cilantro, roughly chopped
- 2 teaspoons peanut or sesame oil toasted sesame seeds, for topping
- 1/3 cup tahini (sesame seed paste)
- 1-2 tablespoons sriracha juice of half a lime
- water, to thin the sauce
- Prepare your dough or naan and make sure it is warm or at room temperature.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, fish sauce, sriracha, lime juice and lemongrass.
- Season the pork with salt and pepper and then roll into 10-15 meatballs, place each meatball on a tray as you work.
- Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking.
- During the last minute or so of cooking, add about 1/4 cup of soy sauce mixture and give the meatballs a good toss through the sauce. Cook another minute longer until the sauce glazes the meatballs. Remove from the heat.
- Preheat the oven to 425 degrees F.
- Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls (or make one large sheet pizza).
- Use your hands or a rolling pin to roll the dough out until you have a flattened disk.
- Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.
- If needed, trim the parchment paper down so just about an inch overhangs from the sides.
- Brush the soy sauce mixture over the dough, leaving any leftovers for serving.
- Add the mozzarella cheese and cooked meatballs.
- Now crack the eggs over the cheese, sprinkle with salt and pepper…and maybe a little more cheese (you know I would!).
- Bake 25-30 minutes or until the cheese is melted and the egg has cooked to your liking.
- Meanwhile, combine the carrots, cucumber, radishes, green onions, chile pepper, cilantro and basil in a bowl.
- Toss with sesame or peanut oil and the juice of half a lime. Set aside until the pizza is ready.
- Once the pizza has cooked, remove from the oven and top with the fresh veggies. Sprinkle with sesame seeds and drizzle with the sriracha “mayo” (recipe below).
- Slice and Enjoy!
- In a bowl, whisk together the tahini, sriracha and lime juce.
- Add water until the sauce is runny enough to drizzle over the pizza.
- Taste and adjust seasonings as needed.
- Sauce will keep for at least 2 weeks in the fridge.
Don’t for get to check back to let us know how your Heinen’s 4PM Panic recipe turned out.
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
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Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.