Bahn Mi Pizza

In “Mergers & Acquisitions: Culinary Edition,” the Food Focus feature for the June/July edition of SN magazine, Kelsey Casselbury delves deep into the combinations, mix-ups, and mash-ups that make food fusion so popular in today’s school cafeterias. Besides the tantalizing choices already offered in Casselbury’s article, this recipe for Bahn Mi Pizza is a sure-fire way to excite your customer’s taste buds.

Servings 24
(individual pizzas)

Per Serving

364 cal., 8.9 g fat, 20 g pro., 49.5 g carb., 3.5 g fiber, 581 mg sod.

Meal Pattern

2-oz.-eq. meat/meat alternate, 2-oz.-eq. grains, ½ cup other vegetable

24 pieces       Pizza dough, whole grain-rich, 5-in. pieces, frozen

2 1/3 cups     Water

2 1/3 cups     Rice wine vinegar

2 cups            Sugar

2 tsp.               Kosher salt

2 cups            Carrots, shredded

2 cups            Radishes, thinly sliced

2 cups            Cucumber, thinly sliced

1 each            Jalapeno, thinly sliced

½ cup             Mayonnaise

1 tsp.               Soy sauce, low-sodium

½ tsp.             Garlic, minced

1 tsp.               Green onion, thinly sliced

1 tsp.               Sriracha

1 ½ lbs.          Mozzarella cheese, shredded

1 ½ lbs.          Chicken, diced

½ cup             Cilantro, chopped

  1. Follow manufacturer’s directions to thaw dough.
  2. Combine water, vinegar, sugar and salt in a small pot. Stir over low heat until the sugar is dissolved. Remove mixture from the pot and cool completely.
  3. Place the carrots, radishes, cucumbers and jalapenos in one container with a lid. Pour the vinegar mixture over the combined vegetables, cover and refrigerate for at least one hour and up to 24 hours.
  4. In a separate bowl, mix the mayonnaise, soy sauce, garlic, lime juice, scallions and sriracha sauce. Set aside.
  5. Preheat oven to 350°F.
  6. Stretch the pizza dough pieces to a 5- to 6-in. diameter and place on parchment lined sheet pans.
  7. Place 1 ½ tsp. mayonnaise-based sauce on a single piece of dough and spread evenly. Top with 1 oz. cheese and 1 oz. chicken. Repeat for each pizza. Bake for 15 minutes or until golden brown.
  8. Top each warm pizza with ½ cup well-drained pickled vegetables and a few cilantro leaves as a garnish.

Recipe, Photo and Nutrition and Meal Pattern Analysis: Chef Sharon Schaefer, SNS,, powered by MealsPlus

Contact Us

2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

> For The Media

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.


> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More