Vietnamese Pizza
This stovetop Vietnamese pizza layers a crisp double-sheet rice paper crust with beaten egg, fragrant scallion oil, savory ground pork, sriracha, Kewpie mayonnaise, and crunchy fried shallots.
Equipment
- Cast Iron Grill Pan
Ingredients
Ground Pork Topping
- 1/2 lb ground pork
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp granulated sugar
- 1 tsp fish sauce
Scallion Oil
- 2 stalks green onions minced
- 1/2 cup vegetable oil
Other Ingredients
- 8 pieces rice paper
- 3 eggs
- 1/4 cup fried shallots
- 1/4 cup sriracha
- 1/4 cup Kewpie mayonnaise
Instructions
Prepare your toppings
- Combine the pork with salt, white pepper, sugar, and fish sauce, then cook the mixture in a large pan until browned and cooked through; reserve it nearby. The pork should form browned crumbles ready to distribute over the crust.
- Warm the vegetable oil over high heat for 1–2 minutes, then pour it onto the minced green onions and reserve the mixture. The onions should sizzle as the hot oil releases their aroma.
- Beat the eggs in a bowl until the whites and yolks blend evenly, then keep the bowl ready. A uniform mixture spreads more evenly than streaks of unbeaten white.
Now you're ready to make your pizzas!
- Arrange every prepared topping beside the stove and bring the grill pan to high heat. Keep everything close enough to add without leaving the pan unattended.
- Dampen one face of a rice-paper sheet, attach a second dry sheet directly to that damp face, and lay the pair on the hot pan. The moisture belongs inside the sandwich, leaving both exposed surfaces dry.
- Sweep the rounded back of a spoon over the sheets in steady circles, applying gentle pressure against the pan. Even contact helps flatten curling edges and prevents pockets of trapped air.
- Continue heating the crust until its translucent appearance changes to white and opaque. The sheets should stiffen before receiving the moist toppings.
- Spread 2–3 spoonfuls of scallion oil across the crust, follow with 2–3 spoonfuls of beaten egg, and distribute both to the edges before cooking for about 10 seconds. The egg should form a thin layer and begin setting rather than collecting in deep puddles.
- Distribute 2–3 spoonfuls of cooked pork over the egg layer, then lift the pizza off the grill pan. Scatter the crumbles evenly instead of piling them in the center.
- Apply thin drizzles of sriracha and Kewpie mayonnaise, then scatter fried shallots over the surface. The finish should leave visible patches of pork and egg beneath the sauces.
- Continue assembling and cooking pizzas in the same sequence until either the rice paper or toppings run out. Look for the same opaque, stiffened crust on each round before adding its toppings.
Notes
Texture tip: Keep moisture trapped between the two rice paper sheets so both outer surfaces stay dry against the pan, and wait until the crust turns white and opaque before adding wet toppings.
Pan tip: If you do not have a grill pan, a flat cast iron skillet, a suitable non-stick pan heated within its manufacturer limits, or a flat-bottomed wok can also work.
Storage: Prepare the cooked pork and scallion oil ahead if needed and refrigerate them promptly in separate covered containers, keeping unused rice paper dry until assembly.
Reheating: Refrigerate leftover pizza in a covered container and re-crisp it in a dry skillet or air fryer rather than a microwave, watching closely so the thin shell does not burn.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.