Vietnamese Pizza

By: Chef Thuy Pham

The queen of Vietnamese food, Thuy Pham @chef_thuy_pham is a pro when it comes to cooking with fire.

Ingredients

Vegetable oil

Sheet rice paper 

Egg yolk (1 per pizza)

Pinches grated mozzarella  

Sun-dried tomato paste 

Red onion, thinly sliced

Salami slices

Small lumps of mozzarella  

Smoked salmon

Caviar

Coriander leaves 

Thai basil leaves 

Perilla leaves (any Asian herb will work)

Spring onion/chives, finely chopped 

Red chilli pepper, sliced

Crispy fried shallots

Crushed black peppercorns

Chilli oil

Equipment Needed

Dome
View

An Error Occurred

There was an error while updating your cart. Please try again.
Dome Mantel

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Rocker
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Ever tried a Vietnamese style 'pizza'? Take note from @chef_thuy_pham. Made from a single sheet of rice paper and taking just a couple of minutes from fridge to plate; this recipe is quick, easy and super tasty. ⁠⁠

Step 1:

Lightly oil a cold pan, place in a sheet of rice paper and evenly spread across the egg yolk. 

Step 2:

Add a layer of grated mozzarella and sun-dried tomato paste, then liberally sprinkle over the red onions, salami, mozzarella lumps and smoked salmon. 

Step 3:

Place into the Gozney Dome for 1-2 minutes at 300°C/572°F and heat until the cheese melts and starts to form a crispy crust. Keeping the pan turning throughout to ensure the heat is evenly spread across the whole pizza.