Serves 5
120 min
Vietnamese Mango & Chicken Pizzalad
Recipe GLPRd2a4166c8b2236
A creative fusion bread salad that combines a homemade whole-wheat pizza dough crust with a vibrant Vietnamese-inspired salad topping. Tender shredded chicken, crisp cabbage, fresh mango, and aromatic herbs are tossed in a tangy lime and fish sauce dressing, then served over warm, crispy baked dough pieces. This light, refreshing dish balances savory, sweet, and tangy flavors in every bite.
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Ingredients
⅔ cup lukewarm water
1 teaspoon instant or RapidRise yeast
1 teaspoon sugar
1¼ cups bread flour
¾ cup white whole-wheat flour or all-purpose flour
½ teaspoon salt
2 tablespoons canola oil, divided
3 tablespoons lime juice
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon minced garlic
1 cup shredded cooked chicken
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
½ cup grated carrot
¼ cup chopped fresh mint
2 sliced scallions
1 minced fresh serrano or jalapeño pepper
1 chopped mango
Directions
In a small bowl, combine the lukewarm water, yeast, and sugar. Let sit for about 5 minutes until foamy, indicating the yeast is active.
In a large mixing bowl, whisk together the bread flour, whole-wheat flour, and salt.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic.
Lightly oil a bowl with 1 tablespoon of canola oil, place the dough inside, and cover with a damp towel. Let rise in a warm place for about 60 minutes until doubled in size.
While the dough rises, prepare the dressing: In a small bowl, whisk together the lime juice, light brown sugar, fish sauce, and minced garlic. Set aside.
Prepare the salad components: In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, grated carrot, fresh mint, scallions, minced pepper, and chopped mango.
Preheat your oven to 425°F (220°C).
Once the dough has risen, turn it out onto a lightly floured work surface and divide into 5 equal portions. Gently shape each portion into a flat, oval or round disc about ¼ inch thick.
Brush both sides of each dough piece lightly with the remaining 1 tablespoon of canola oil. Place on a baking sheet and bake for 20–25 minutes until golden brown and crispy.
Remove the baked dough from the oven and let cool for 1–2 minutes.
Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated.
Serve the warm, crispy dough pieces on individual plates or a platter, and top or serve alongside the Vietnamese mango and chicken salad. Enjoy immediately while the dough is still warm.
