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Butternut Bánh Mì Pizza

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  • Yield: varies


This is one of those non-recipes. Use this recipe as a guide. Start with your favorite homemade or store-bought pizza crusts, top with olive oil, cheese, prepared beef. Then garnish with all the traditional Bánh Mì toppings. I like to make this pizza when all the ingredients are present in the fridge, when I have leftover butternut squash, pickled radishes, and a roast. Otherwise, this can be a bit clunky to make in one sitting.



Pizza Crust:

  • Use your favorite homemade or store-bought recipes

Bánh Mì Beef:

  • 3/4 c. leftover cooked beef*
  • 1 tbsp. soy sauce
  • 1 tbsp. water
  • 1 clove minced garlic
  • drizzle of honey

General Toppings:

  • olive oil
  • shredded mozzarella cheese

Bánh Mì Toppings:

  • Butternut Chipotle Sauce
  • Quick-Pickled Radishes
  • thinly sliced jalapeño
  • sliced green onions
  • roughly chopped cilantro
  • lime wedges


Make pizza crust of your choice. Try the quick, crispy recipe in The Minimalist Kitchen or this 72-hour recipe.

Make bánh mì beef. Into a small sauce pan or skillet, add all the beef ingredients over medium heat. Cook until heated through, about 3 minutes.

Assemble pizza. Brush the entire crust generously with olive oil and coat with mozzarella. Sprinkle beef over pizza. Bake until bubbly according to pizza crust recipe instructions.

Top with remaining bánh mì toppings, garnishing as desired. Squirt or drizzle generously with butternut sauce. Serve hot and squeeze with lime.


*Feel free to use leftover pulled chicken or pork. I used the Humble Chuck Roast recipe in The Minimalist Kitchen. You can also take this vegetarian by using jackfruit. (I haven’t worked with jackfruit yet, but I have a can in my pantry that I will be testing soon.)

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