Hmong House Special

A fusion of flavors inspired by Hmong cuisine. This Neapolitan-style pizza features a unique blend of garlic, ginger, and lemongrass, topped with savory seasoned ground pork and melted Bongards® Mozzarella Feather Shred. A vibrant medley of fresh summer vegetables, tossed in a sweet, tangy, and slightly spicy dressing, adds a burst of freshness. Finished with a crispy crunch from puffed rice and fried garlic, and a touch of cilantro for aromatic balance.

INGREDIENTS

  • 1 – 10 oz. ball Neapolitan pizza dough (see secondary recipe)
  • 3-4 Tbsp. garlic, ginger, lemongrass spread (see secondary recipe)
  • 6 oz. Bongards® Mozzarella Feather Shred
  • 6 oz. seasoned ground pork larb (see secondary recipe)
  • 3 oz. tangy vegetables (see secondary recipe)
  • 2 Tbsp. puffed rice
  • 1 tsp. fried garlic
  • 6-7 sprigs cilantro, ripped up for garnish

PREPARATION

  1. Heat pizza oven to 790-900 degrees F or domestic oven to 500 degrees F or as hot as oven allows.
  2. Ensure baking stone or pizza steel is inside the oven; a baking tray turned upside down can be used instead, if needed.
  3. Dust dough ball generously with flour, remove from container, place in large bowl with generous covering of flour on the bottom.
  4. Press down from the center of the dough towards the edges in order to move the air from the middle of the dough to the outside, where it will form a crust. Continue turning the dough as you work the air towards the edges, being careful not to press the edge of the dough down; the air is needed to ensure a well-risen crust.
  5. Turn the dough over in the bowl, repeat the process.
  6. Remove dough from bowl, place on counter, ensuring base of dough is generously coated with flour; stretch the dough by holding the dough with one hand while gently stretching dough outwards with other hand, remembering not to touch the edge of the dough.
  7. Keep turning the dough and repeat stretching until you have a base about 9-10 inches in diameter.
  8. Top dough with the garlic, ginger, lemongrass spread, spreading gently across the pizza, stopping before the crust. Avoid pressing dough down too hard as you spread to avoid dough from sticking to counter.
  9. Top with mozzarella cheese and pork larb.
  10. Load pizza straight onto the baking stone/tray inside the oven using a pizza peel, if available.
  11. Bake in a pizza oven for 60-90 seconds, turning every 20-30 seconds, or in a domestic oven for 6-8 minutes, turning every 2-3 minutes.
  12. Remove from oven, top with tangy vegetables, puffed rice, fried garlic, and cilantro.

Secondary Recipes

Neapolitan Pizza Dough

INGREDIENTS
  • 600 grams (21.1 oz.) flour
  • 320 grams (11.3 oz.) water, room temperature
  • 14 grams (.5 oz.) fine salt
  • .5 grams (.02 oz.) instant yeast
PREPARATION
  1. In large bowl of stand mixer fitted with dough hook, mix all ingredients until you have a shaggy dough. Can also mix by hand or with wooden spoon.
  2. Cover bowl with lid, plastic wrap, or damp cloth; let rest for 1 hour.
  3. Mix on low another 5 minutes; tightly recover the bowl.
  4. Leave the dough to proof for 24-48 hours at room temperature.
  5. Divide dough into 3 equal parts, resulting in 3 – 10 oz. dough balls. Do this 4-6 hours before you intend to bake the pizza.
  6. Place dough ball into a small bowl, cover, allow to proof again for 4-6 hours. Dough balls you don’t intend to use that day can be wrapped and frozen.

Ginger, Garlic, Lemongrass Spread

INGREDIENTS
  • 3 garlic cloves, grated
  • 1 shallot, minced
  • 1/4 C. olive oil
  • 1 Tbsp. ginger puree
  • 1 Tbsp. lemongrass puree
PREPARATION
  1. Peel garlic, then use microplane zester to finely grate garlic into a paste.
  2. Finely mince shallot into pieces 1/8″ or smaller.
  3. Heat olive oil in small saucepan over medium heat.
  4. Once hot, add garlic and shallot, cooking for 1 minute; remove from heat.
  5. Add ginger puree and lemongrass puree, stir for another minute without heat to incorporate flavors.
  6. Keep in airtight container in refrigerator until ready to use.

Pork Larb

INGREDIENTS
  • 1 Tbsp. uncooked sushi rice
  • 1 Tbsp. vegetable oil
  • 1 Lb. ground pork
  • 1/4 tsp. sugar
  • 1 Tbsp. fish sauce
  • 1-1/2 Tbsp. lime juice
  • 1 red chili, thinly sliced
  • 3 shallots, thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 C. cilantro, rough chopped
  • 1/2 C. mint, rough chopped
  • 1 tsp. lime zest
PREPARATION
  1. In a dry wok or pan over low heat, toast the rice grains, stirring continuously until golden and fragrant, about 10 minutes.
  2. Remove rice from heat and grind to a coarse powder in a food processor, spice grinder, or mortar & pestle. Set aside.
  3. Heat wok or pan over high heat until smoking.
  4. Add oil and ground pork; stir fry until pork is browned.
  5. Add in toasted rice powder, sugar, fish sauce, and lime juice.
  6. Stir fry an additional one minute, then add in chili, shallots, scallions, cilantro, and mint.
  7. Stir fry an additional one minute, then add lime zest.
  8. Place in container with lid, refrigerate until ready to use.

Tangy Vegetables

INGREDIENTS
  • 4 mini cucumbers, thinly sliced on mandolin
  • 2-3 Thai chilis, stems removed (optional)
  • 3 radish, thinly sliced on mandolin
  • 4-5 leaves fresh mint, rough chopped
  • 4-5 leaves fresh basil, rough chopped
  • 4 oz. tangy vegetable dressing (see secondary recipe)
PREPARATION
  1. Combine all ingredients in large mixing bowl; gently mix until well combined.
  2. Cover and store in refrigerator for up to 3 days; tossing again before using.

Tangy Vegetable Dressing

INGREDIENTS
  • 1 garlic clove, minced
  • 1 red Thai chili, minced into a paste
  • 1 Tbsp. sugar
  • 1-1/2 Tbsp. fish sauce
  • 1 tsp. lime zest
  • 1-1/2 Tbsp. lime juice
  • 1 Tbsp. neautral oil
  • 1 Tbsp. water
PREPARATION
  1. Place all ingredients into small food processor, blending until fully incorporated.
  2. Store in airtight container in refrigerator until ready to use.