Servings: 8 slices
Ingredients
- 1 C apple cider vinegar
- 1 C water
- 1/2 C granulated sugar
- 1/2 tsp kosher salt
- 1 C matchstick-cut carrots
- 1/2 english cucumber thinly sliced
- 1/3 C thinly sliced radishes
- 1/2 fresh jalapeño seeded and thinly sliced
- pizza dough
- 1/2 tsp reduced-sodium soy sauce
- 1 1/2 Tbs sesame oil divided
- 5 oz part-skim mozzarella cheese shredded (about 1 1/4 cups)
- 1 1/2 Tbs mayonnaise
- 1/2 tsp Sriracha chili sauce
- 1/2 C loosely packed fresh cilantro leaves
Instructions
- Preheat oven to 500°F. Combine vinegar, 1 cup water, sugar, and salt in a saucepan. Bring to a simmer over medium-high; cook, stirring occasionally, until sugar and salt dissolve. Stir in carrots, cucumber, radishes, and jalapeño. Remove from heat; let stand 10 minutes. Drain and set aside.
- Roll dough into a 13-inch circle in a large sheet pan; pierce well with a fork. Brush soy sauce and 1 tablespoon sesame oil over dough. Bake at 500°F for 6 minutes.
- Sprinkle mozzarella evenly over dough. Bake at 500°F for 5 minutes.
- Combine mayonnaise, Sriracha, and remaining 1 1/2 teaspoons sesame oil.
- Spread pickled vegetables evenly over pizza. Drizzle mayonnaise mixture over top. Sprinkle with cilantro.
Notes
Adapted from: Cooking Light
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