For the pickled carrots:
½ cup sugar 1 ½ cup rice wine vinegar 1 tablespoon salt 2 cups raw grated carrots
Put all the ingredients into a glass bowl and mix. Let sit under refrigeration for 30 minutes. Taste and adjust seasoning as needed.
For the Khmere Sausage:
1 pound ground pork ¼ cup chopped cilantro 2 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons Panko breadcrumbs 1 ½ tablespoons grated fresh ginger 1 tablespoon dried porcini dust from spice grinder (optional) 1 tablespoon lemongrass chopped very fine 1 tablespoon chopped fresh jalapeño (or ½ tablespoon Thai red chili pepper) 1 teaspoon sriracha fermented hot sauce 1 teaspoon lime zest grated fine ½ teaspoon salt
Mix all ingredients together in a bowl. Once mixed well take 2 pinches from either side of the mix and place in a hot sauté pan to taste. Adjust seasoning as needed. (Some of these condiments are saltier than others.) Place in an airtight plastic bag and let flavors meld for at least one hour.
For the Cambodian Basil-Chili Mayo:
1 cup mayonnaise 2 tablespoons Sambal Olek chili sauce 1 tablespoon chopped Thai Basil 2 teaspoons chili oil 1 teaspoon pepper 1 teaspoon sugar
Mix all ingredients together in a bowl. Cover and refrigerate until topping.
For the Cambodian (Khmere) Sausage Pizza
One, 19-ounce proprietary pizza dough 2 tablespoons wing sauce 6-8 ounces proprietary aged mozzarella or mozz/prov mix 10 ounces of the Khmere Sausage mix (recipe above) 4-6 tablespoons chili mayo (recipe above) 1.5 cups whole cilantro ¼ cup cucumber, sliced thin on a mandolin (yield approx. 25 slices) ¼ cup pickled carrot (recipe above)
Make a 14-inch round pizza dough. Top with your proprietary hot or mild wing sauce. Place cheese on pizza followed by quarter-size pieces of the raw Cambodian sausage across the pizza making good coverage. Bake in a 500F degree oven for 12 minutes until the sausage is cooked, the cheese is melted, and the crust is golden. When the pizza is out of the oven, you may either slice the pizza now for better presentation or slice later. Spread the chili mayo across the pizza with a spoon or a squeeze bottle. Tear the cilantro and place across the pizza and on top of the chili mayo. Place the cucumbers across the pizza. Squeeze the liquid out of the pickled carrots and spread across the pizza.
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