Thai Basil Chicken Stir Fry

In a small bowl, whisk together Dark Soy Sauce, Fish Sauce, Oyster Sauce, and Regular Soy Sauce. Set this aside until we're ready for it.

Heat a large skillet or wok over medium-high heat for 3 minutes or so. Then pour in 2 tablespoons of grapeseed or peanut oil. Let the oil get hot, about 1 minute.

To the hot oil add garlic, chile peppers and shallots. Stir and let sauté until fragrant, about 1 minute.

Then add the ground chicken or turkey. Break it up as it cooks, we are looking for small cooked pieces of protein. No large chunks.

Add the sauce to the meat mixture and stir to coat the meat in the sauce.

Then add the diced green beans to the stir fry. Stir to fully incorporate the green beans and coat them in sauce.

Now, add the basil leaves to the stir fry; pluck the leaves from the stems and drop them in, tear the largest leaves in half as you add them to the meat mixture. Stir in the basil leaves, cooking for only about 30 seconds, then cut the heat. Let the stir fry mixture cool to room temp before using it to top the pizza.

Thai Basil Chicken Pizza

Preheat oven to 450 degrees F with a pizza steel or stone.

Roll, stretch or spin your dough out to about 12-inches round. Spread an even layer of grated mozzarella on the dough, reserve about 1/4 cup of cheese for the top.

Spread an even layer of the stir fry mixture over the cheese. I used all but about 1/2 cup of the stir fry mixture. Feel free to use less and save the remaining mixture for leftovers.

Then top the stir fry mixture with the reserved mozzarella.

Bake the pizza for 10-15 minutes, until the crust is puffed and golden and the cheese is melted and bubbly.

Top the baked pizza with the scallions and the fresh basil leaves.

Slice and serve with sriracha sauce.