Vietnamese Pizza

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 443

All ingredients ready? Let's begin!
In a small mixing bowl, whisk together the mayonnaise, sriracha, and sugar. Set this aside while you prepare the pizzas.
Heat a flat-top grill pan or a large cast-iron skillet over medium-high heat. Add 1 tablespoon of sunflower oil and 1 teaspoon of sesame oil to the pan. As soon as it is hot, add the sausage.
Break it up with a spoon. Top the sausage with the fish sauce. Cook, stirring often until completely browned and no longer pink, approximately 7 minutes. Drain on paper towels and set aside.
Add 1 tablespoon of sunflower oil to the pan. Once hot, add the beaten eggs and cook as you would scrambled eggs, for approximately 2 to 3 minutes. Transfer the eggs to a bowl and set aside. Wipe the pan clean.
Add the remaining sunflower oil to the pan. Take one sheet of rice paper and lightly wet the top with water. Press a second sheet on top of the first.
Place the rice paper on the grill or in the pan and press down. Cook until it starts to turn opaque. Flip over and add 1/4 of the eggs, then 1/4 of the sausage, and warm through. The rice paper should be a little crisp and golden brown on the bottom.
Remove the pizza to a cutting board and repeat until all 4 pizzas are made.
Sprinkle the pizzas with scallion slices and top with dollops of the spicy mayo. Slice into wedges and serve right away.