Thai ‘Krapow’ Pizza

In a large bowl, mix the flour, salt, yeast and sugar. Add the water and olive oil into the dry ingredients. Use a fork to bring the ingredients together, then use your hands to knead into a ball. Transfer the dough to your kitchen bench top.

Knead the dough for 10 minutes. Place the dough into a bowl brushed with olive oil and brush the dough with oil too. Cover with a damp tea towel and rest for 30 minutes.

Turn the dough out onto your kitchen bench and lightly knead. Divide dough into 3 even pieces. Rest covered for 15 minutes.

Preheat oven to 220°C/430°F. Preheat large baking trays in the oven as well.

In the meantime, make the topping. Use a mortar and pestle to pound the garlic and chillies to a paste. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the chilli paste and the pork and stir-fry until just cooked. Add the holy basil leaves, oyster sauce, fish sauce, soy sauce and sugar. Stir-fry until well combined. Transfer to a large bowl.

Roll out a piece of pizza dough until about a centimeter thick. Transfer the pizza base to a sheet of baking paper. Spread a third of the pork mixture over the dough. Top with cheese and extra fresh chilli if using. Slide the baking paper and pizza onto a preheated tray. Cook in the oven for 12-15 minutes or until the cheese is golden and the base is crisp. Repeat with remaining dough and topping.