“Cambodian happy pizza” commonly refers to pizza sold with cannabis, rather than a single traditional Khmer recipe. This cannabis-free version takes inspiration from Cambodian flavors, topping a crisp crust with lemongrass-seasoned pork, mozzarella, tangy pickled vegetables, fresh herbs, and lime. It works because the rich, savory base gets a bright, crunchy finish from the toppings added after baking.
Ingredients
- 12 oz (340 g) refrigerated or fresh pizza dough, brought to room temperature
- 1 tbsp (15 ml) neutral oil, such as canola or vegetable oil, divided
- 6 oz (170 g) ground pork
- 1 tbsp (6 g) finely minced lemongrass tender inner stalk, or 1 tsp (2 g) dried lemongrass
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- 1 small garlic clove (about 3 g), finely minced
- 1 small shallot (about 25 g), finely minced
- ¼ tsp (0.5 g) freshly ground black pepper
- ⅓ cup (80 ml) plain tomato passata or smooth pizza sauce
- ¾ cup (85 g) shredded low-moisture mozzarella
- ⅓ cup (45 g) drained pickled carrot and daikon, cut into thin matchsticks
- 2 scallions (about 20 g), thinly sliced
- ¼ cup (8 g) loosely packed cilantro leaves
- ¼ cup (5 g) loosely packed Thai basil leaves, or regular basil
- 1 lime (about 60 g), cut into wedges
- ½ small fresh red chili (about 5 g), thinly sliced, optional
Instructions
- Heat the oven and pan. Put a pizza stone or inverted heavy baking sheet on the center rack and heat the oven to 475°F (245°C). Give the oven and stone or sheet 25 minutes to heat thoroughly. A hot surface helps the dough firm up underneath instead of turning soft under the sauce. Keep the stone in the oven while it heats; do not put a cold stone into a hot oven.
- Season the pork. In a small bowl, combine the ground pork, lemongrass, fish sauce, sugar, garlic, shallot, and black pepper. Mix just until evenly combined. If using fresh lemongrass, remove the dry outer layers and mince the tender center very finely so it softens during cooking. Dried lemongrass is a convenient substitute, though it gives a gentler, less fresh citrus aroma.
- Cook the pork safely. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the pork mixture and cook for about 7 minutes, breaking it into small crumbles and stirring frequently. Check the thickest crumbles with a food thermometer: ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, keep cooking and check again. Transfer the pork to a plate; leave excess fat in the pan rather than putting it on the pizza, where it can make the crust greasy.
- Prepare the dough. Lightly flour a work surface and your hands. Press and stretch the dough into a roughly 12-inch (30 cm) round, leaving the edge slightly thicker. If it springs back, let it rest for 5 minutes and try again rather than pulling hard, which can tear it. Place the round on a piece of parchment sized for your baking sheet or pizza peel. Brush the outer edge lightly with the remaining oil.
- Add the sauce, cheese, and pork. Spread the tomato sauce over the dough, leaving about a ¾-inch (2 cm) border uncovered. Use a light hand: too much sauce can keep the center damp. Sprinkle the mozzarella evenly over the sauce, then distribute the cooked pork over the cheese. Keep the topping layer fairly level so the pizza bakes evenly and slices without sliding apart.
- Bake until crisp and bubbling. Slide the pizza, still on its parchment, onto the hot stone or baking sheet. Bake for 10 minutes, then check the crust. If the center still looks pale or soft, bake for another 1–3 minutes. The cheese should be melted and bubbling in places, and the crust should be browned at the edges. Ovens vary, so use the appearance and firmness of the crust rather than relying on the clock alone.
- Finish and serve. Carefully move the pizza to a board and let it stand for 2 minutes so the cheese settles and the crust is easier to cut. Scatter the pickled carrot and daikon, scallions, cilantro, Thai basil, and optional chili over the top. Cut into slices and serve with lime wedges for squeezing at the table. Adding the pickles and herbs after baking keeps them crisp and fresh-tasting.
Tips
- Choose a dry topping. Drain the pickled vegetables well and pat them dry if they are especially wet. Excess brine can soften the crust. Keep the vegetables off the pizza until it comes out of the oven, which also preserves their crunch.
- Adjust the fish sauce thoughtfully. Fish sauce contributes salt and savory depth, so the pork mixture usually does not need extra salt. If using a particularly salty fish sauce, start with 2 teaspoons (10 ml), taste a cooked crumb, and add more only if needed.
- Make lemongrass manageable. Fresh lemongrass can be fibrous. Use only the pale, tender interior, mince it very finely, and avoid long slices. If it is unavailable, dried lemongrass works; a little finely grated lime zest can add citrus fragrance, but it will not duplicate lemongrass’s distinctive flavor.
- Keep the center from getting soggy. Use low-moisture mozzarella, a thin layer of sauce, and a thoroughly heated baking surface. If you do not have a stone, an inverted, rimmed baking sheet works well. Do not overload the pizza with extra pork or vegetables.
Serving Suggestions
Serve this pizza hot as a casual main dish for two, with a simple cucumber salad or a bowl of lightly dressed greens alongside. A plate of extra pickled carrot and daikon lets everyone add more acidity and crunch without making the baked crust wet. Lime wedges are especially useful because a squeeze brightens the pork and cheese, while sliced chili gives heat to those who want it. For a small gathering, cut the pizza into narrow strips and serve it as a shared snack alongside other savory dishes.
The recipe is flavorful but not especially spicy unless you add the optional chili. Put chili slices or a small dish of chili sauce on the table rather than baking them onto the whole pizza if guests have different heat preferences. Serve the herbs immediately after baking; they are at their best while fragrant and still leafy.
Variations
Use chicken or a plant-based crumble. Ground chicken can replace the pork in the same quantity, but cook it to the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer. A plain plant-based ground alternative can also work; follow its package directions and season gradually, since some products are already salty. The result will be less rich than pork, so a little extra oil in the skillet may help.
Make it without fish sauce. Replace the fish sauce with 2 teaspoons (10 ml) soy sauce and 1 teaspoon (5 ml) water. This gives the pork a different, less distinctly fish-sauce-like savory flavor. Check the saltiness before adding anything else. For a vegetarian pizza, omit the pork and fish sauce, sauté sliced mushrooms with the lemongrass, garlic, shallot, and a little soy sauce, and use a vegetarian cheese.
Change the cheese or vegetables. Part-skim mozzarella is fine, and a small handful of mild cheddar can be mixed in for a sharper finish. If pickled carrot and daikon are not available, use drained pickled carrots or a small amount of quick-pickled cucumber; either substitute changes the crunch and flavor, but still adds a tart contrast. Regular basil can stand in for Thai basil, although its aroma is less peppery and anise-like.
Make a milder family-style version. Leave the fresh chili off and offer it separately. You can also use a little less fish sauce in the pork and let each person add lime at the table. Keep the same general balance—savory pork, modest cheese, crisp pickles, and fresh herbs—so the toppings complement rather than bury one another.
Storage and Reheating
Refrigerate leftover pizza within 2 hours of baking. Store slices in a covered container or wrap them well, and eat them within 3–4 days. For the best texture, keep any unused pickled vegetables and herbs separate and add them after reheating; cooked herbs and pickles lose their fresh crunch. Do not leave the pizza at room temperature for more than 2 hours.
To reheat a slice, place it in a skillet over medium-low heat, cover loosely, and warm until the cheese is melted and the center reaches 165°F (74°C), checking with a food thermometer. This usually takes about 4–6 minutes, depending on slice thickness. For several slices, heat them on a baking sheet in a 375°F (190°C) oven until hot throughout, about 8–12 minutes; verify that leftovers reach 165°F (74°C). Add fresh herbs, pickles, and lime after reheating. You can freeze wrapped slices for up to 2 months for best quality; thaw in the refrigerator before reheating, or heat from frozen until thoroughly hot.
Frequently Asked Questions
Is Cambodian happy pizza a traditional Cambodian dish?
The phrase “happy pizza” is commonly associated with pizzas made with cannabis in Cambodia; it does not name one established traditional Khmer pizza recipe. The recipe here is a cannabis-free pizza inspired by regional ingredients and flavors, including lemongrass, fish sauce, herbs, and pickled vegetables. It is a modern fusion-style preparation, not a claim to a single traditional version.
Does this recipe contain cannabis?
No. This version contains no cannabis or cannabis-infused oil. It is written as a savory, cannabis-free recipe, with the word “happy” referring to the familiar name people may encounter when searching for the dish rather than an ingredient in the pizza.
Can I prepare any of the toppings ahead?
Yes. The pork can be cooked, cooled promptly, and refrigerated in a covered container for up to 3–4 days. Drain and slice the pickled vegetables and wash and dry the herbs ahead as well, keeping them in separate containers. For the crispest result, assemble and bake the pizza shortly before serving, then add the herbs and pickles at the end.
What if I do not have a pizza stone?
Use a heavy baking sheet turned upside down and preheat it with the oven. The flat underside gives you room to slide the pizza on and off, and preheating helps the base brown. If you cannot transfer the pizza safely, assemble it on a regular baking sheet and bake it there; the crust may be a little less crisp, but it will still cook properly.
Can I use store-bought pickled vegetables?
Yes. Drained store-bought pickled carrot and daikon are convenient and suit this topping combination. Taste them before adding extra seasoning, since some are much saltier or more sour than others. Patting them dry helps protect the crust, and adding them after baking keeps their texture distinct.
Related
- Cambodian Stir-Fry Recipe with Lemongrass and Basil
- Cambodian Curry Soup: A Fragrant Chicken and Coconut Recipe
- Cambodian Num Krok Recipe: Crisp Coconut Rice Cakes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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