Southeast Asian Pizza

Ingredients

  • 1/2 cup Smithfield® Smoke’NFast® Jalapeño Cheddar Smoked Sausage, sliced into thin coins
  • 1/4 cup Smithfield® Select Bacon, cooked, chopped
  • 1 Detroit-style dough , par-baked
  • 3/4 cup white cheddar, shredded
  • 1/2 cup mozzarella, shredded
  • 1 cup lemongrass shallot salad
  • 1 Tbsp scallions, thinly sliced
  • 1 Tbsp crispy fried shallots (extra for garnish)
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Lemongrass Shallot Salad

  • 1 cup cabbage, shredded
  • 2 Tbsp lemongrass-lime dressing (1 Tbsp lemongrass/1 Tbsp lime juice)
  • 1/4 cup cilantro and mint, torn
  • 2 Tbsp crispy fried shallots
  • 1 Tbsp scallions, thinly sliced
  • 1 fresh jalapeño, thinly sliced (optional)a

Details

Product:

Smithfield® Select Bacon, Smoke’NFast® Jalapeño Cheddar Smoked Sausage

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat oven to 550°F. If using baking stone or steel, place in oven during preheat.
  2. Prepare lemongrass shallot salad and set aside to macerate while pizza bakes.
  3. Place par-baked Detroit-style dough in pan.
  4. Line edges of dough with white cheddar to form frico crust.
  5. Add mozzarella to center of dough, spreading evenly to meet cheddar edges.
  6. Top with smoked sausage coins and chopped bacon.
  7. Bake 10–13 minutes until cheese edges are dark mahogany in color and sausage is sizzling.
  8. Remove from oven and loosen edges using spatula. Transfer to cutting board.
  9. Mound lemongrass shallot salad over hot pizza.
  10. Top with scallions and crispy fried shallots.
  11. Cut into squares and serve immediately.

Lemongrass Shallot Salad Preparation

  1. Place shredded cabbage in a mixing bowl.
  2. Add lemongrass-lime dressing and toss to coat evenly. Let rest 10–15 minutes to lightly soften.
  3. Fold in cilantro, mint, scallions and jalapeño, if using.
  4. Top with crispy fried shallots just before serving to maintain crunch.