Categories: Pizza/flatbread
Ingredients
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 1 cup matchstick-cut carrots
- 1/2 cucumber, thinly sliced
- 1/3 cup thinly sliced radishes
- 1/2 fresh jalapeno, seeded and thinly sliced
- 12 oz. fresh deli whole-wheat pizza dough
- 1/2 tsp. soy sauce
- 1 1/2 tbsp. sesame oil, divided
- 5 oz. shredded mozzarella
- 1 1/2 tbsp. canola mayo
- 1/2 tsp. Sriracha
- 1/2 cup fresh cilantro
Directions
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Place a pizza stone in oven. Preheat oven to 500.
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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 jalapeno. Remove from heat; let stand 10 minutes. Drain and set aside.
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Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Brush soy sauce and 1 tbsp. sesame oil over dough. Place dough (on paper) on preheated stone. Bake at 500 for 6 minutes.
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Sprinkle mozzarella evenly over dough. Bake at 500 for 5 minutes.
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Combine mayo, Sriracha and remaining 1 1/2 tsp. sesame oil.
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Spread pickled veggies evenly over pizza. Drizzle mayo mixture over top. Sprinkle with cilantro. Cut into 8 slices.