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

1. Place a pizza stone in oven. Preheat oven to 500.

2. 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.

3. 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.

4. Sprinkle mozzarella evenly over dough. Bake at 500 for 5 minutes.

5. Combine mayo, Sriracha and remaining 1 1/2 tsp. sesame oil.

6. Spread pickled veggies evenly over pizza. Drizzle mayo mixture over top. Sprinkle with cilantro. Cut into 8 slices.

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