Pad Gra Prao Pizza

• 2 clove Garlic
• 8 Red chili peppers
• 1 Red shishito pepper
• 100 grams Ground chicken
• 3 Green beans *cut into 5 mm lengths
• 1/4 Onion *thinly sliced
• 10 Straw mushrooms *cut in half and boiled
• 1/2 Red shishito pepper *chopped
• 60 ml Water
• 1 tbsp Vegetable oil
• 1 bunch Holy basil
• 2 Eggs
• 100 ml Shredded cheese
• 1/4 Onion *sliced
• 1/2 Red shishito pepper *chopped
• 1 bunch Holy basil *deep-fried
• 2 clove Garlic *sliced
• 1 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Thai seasoning sauce
• 1 tsp Sugar
• 1/4 tsp Siew dam (black soy sauce)
• 2 tsp + 1 dash bit of water Tapioca powder (*or katakuriko or cornstarch if not available)
• 250 grams All-purpose flour
• 10 grams Sugar
• 4 grams Salt
• 160 grams Water
• 1 tbsp Olive oil
• 1/2 tsp Dry yeast
• 1 Corn meal

1. Knead the pizza dough, and let it proof for 1 hour at around 30C.
2. A 2nd proofing is not required.
3. Roll it out into a 30 cm diameter circle right before baking.
4. While proofing the dough, crush the ingredients with Thai mortar and pestle.
5. Saute them in a heated frying pan with the oil until fragrant.
6. Add the ground meat, slowly add the water, and stir-fry.
7. When the chicken starts to cook through, add the onion, green beans, and straw mushrooms, and continue stir-frying.
8. Add the mixed seasoning ingredients.
9. Once everything is cooked through, and the liquid starts to evaporate, stir in the dissolved tapioca powder in water to thicken the sauce.
10. Add the holy basil at the end, stir, and the topping is ready.
11. Preheat the oven to 250C.
12. Spread out the Step 5 topping, and sprinkle with the onion, shishito pepper, and garlic.
13. Drop one egg on top, and bake for 7 minutes total.
14. When the edges of the crust start to turn brown, sprinkle with the shredded cheese, drop one more egg on top, break the yolk, and bake for remaining 3 minutes.
15. Top with the deep-fried holy basil and serve.

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Taken from cookpad.com/us/recipes/171147-pad-gra-prao-pizza (may not work)