1. Position an oven rack on the second-lowest level in the oven; place a baking stone on the rack. 2. Position another rack in the upper third of the oven; preheat oven to 500°. 3. Prepare toppings: in a saucepan, warm the oil over low heat; stir in the curry paste. 4. Add in the coconut milk, fish sauce, brown sugar, and lime juice. 5. Increase heat to medium; bring to a simmer. 6. Add in the chicken, chopped basil, and bamboo shoots; simmer until chicken is cooked through, about 10 minutes. 7. Using a slotted spoon, drain the chicken and bamboo shoots and transfer to a plate to cool. 8. Increase heat to medium-high; boil the sauce until it is reduced to about 2/3 cup; set aside to cool. 9. Coat a 14-inch pizza screen or perforated pizza pan with cooking spray. 10. Place dough on a lightly floured work surface; lightly dust the dough with flour. 11. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. 12. Lift dough and check to make sure the dough isn’t sticking to the work surface. 13. Shake excess flour from the dough; lay dough on prepared pan and gently stretch dough into a 14-inch round. 14. Top the pizza: spread the reduced sauce over the dough, leaving a 1-inch border. 15. Drain and discard any juice from the chicken and bamboo shoots; arrange them in a single layer over the sauce; sprinkle mozzarella evenly over the top. 16. Place the pizza in the oven on the upper rack; bake 10 minutes, until the crust is crisp and golden brown. 17. Using a pizza peel, lift the pizza off the pan and place the crust directly on the baking stone (remove pizza pan from oven). 18. Bake about 3 minutes, until the bottom of the crust is golden brown. 19. Using the peel, remove the pizza from the oven and transfer to a cutting board. 20. Scatter bell pepper, carrot, and basil ribbons over the pizza; slice pizza into wedges and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
