Preheat oven to 425F. On an oiled sheet pan, stretch the dough out to the edges of the pan. If it doesn't stretch all the way, cover with plastic wrap and let it rest for 30 min.

While the dough rests, start the pork crumble. In a medium saucepan, heat the olive oil over medium heat. Once hot, add the ground pork, salt, and chili flakes. Stir occasionally.

Once halfway cooked add the shallots, fish sauce, and sugar. When fully cooked through, turn off the heat and add the khao kua and mix. Set aside to cool.

While the pork cools, make the sauce. In a medium saucepan over medium heat, warm the oil. Add the shallots, garlic, and salt, and cook gently until soft and fragrant—about 3–4 minutes.

Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to get rid of the raw flour taste.

Slowly whisk in the heavy cream. Stir until the sauce thickens, about 4–5 minutes. You want it to be spreadable but not overly thick. At this point, add fish sauce. Stir to combine and taste, adjust fish sauce or salt as needed. Allow sauce to cool slightly before spreading onto dough.

If your dough has been resting, uncover and stretch it to the edges, pressing the edges up the sides of the pan to get a little crust shape going. Add the pizza sauce, pork crumble, mozzarella cheese. Place in the oven and bake for 25-30 min.

While the pizza is cooking, make the herb topping. In a medium bowl, add torn herbs, shallot, lime zest, lime juice, fish sauce, sugar and khao kua and mix.

When the pizza is done, remove from the oven and let cool for 5 min. Add herb topping and enjoy!