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Banh Mi Flatbread

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Banh Mi Flatbread
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 10
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  • Fave
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  • Facebook
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  • Print
    842

Recreate all the flavors of a classic Vietnamese banh mi sandwich with ease in this deliciously fun flatbread.

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1
tablespoon olive oil
1
clove garlic, finely chopped
1/8
teaspoon red pepper flakes
1/2
cup mayonnaise
3
tablespoons very finely chopped fresh cilantro leaves
1
tablespoon very finely chopped jalapeño chile
1
teaspoon fresh lime juice
1
cup thinly sliced English (hot house) cucumber
1
cup shredded carrots
12
(1/2-oz each) frozen cooked meatballs without sauce (from 22-oz bag), thawed, halved
2
green onions, thinly sliced on the bias
1
tablespoon cilantro leaves

Directions

  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. In small bowl, mix olive oil, garlic and pepper flakes. Brush olive oil mixture evenly over crust. Bake 8 to 10 minutes or until light golden brown.
  • 2 Meanwhile, in small bowl, mix mayonnaise, cilantro, jalapeño chile and lime juice. Spoon into quart-size resealable food-store plastic bag. Set aside.
  • 3 Top partially baked crust with cucumber, followed by carrots, then meatballs. Bake 7 to 11 minutes or until crust is golden brown and toppings are heated through.
  • 4 Cut corner of bag, and squeeze mayonnaise mixture over pizza. Top with green onions and cilantro leaves. Add additional red pepper flakes, if desired.
Tips  

Find it difficult to evenly cut thin slices of cucumber? Invest in a mandolin slicer. This simple device cuts vegetables into perfectly thin slices every time. Besides cucumbers, a mandolin makes quick work of zucchini and summer squash, as well as potatoes for gratins and homemade French fries.

Plain cooked meatballs are available in the freezer section of the grocery store. If you have trouble finding meatballs without sauce, simply rinse off sauce and pat dry before cutting in half.

Nutrition Information 
No nutrition information available for this recipe
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