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1
Position an oven rack on the second-lowest level in the oven; place a baking stone on the rack.
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2
Position another rack in the upper third of the oven; preheat oven to 500u00b0.
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3
Prepare toppings: in a saucepan, warm the oil over low heat; stir in the curry paste.
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4
Add in the coconut milk, fish sauce, brown sugar, and lime juice.
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5
Increase heat to medium; bring to a simmer.
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6
Add in the chicken, chopped basil, and bamboo shoots; simmer until chicken is cooked through, about 10 minutes.
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7
Using a slotted spoon, drain the chicken and bamboo shoots and transfer to a plate to cool.
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8
Increase heat to medium-high; boil the sauce until it is reduced to about 2/3 cup; set aside to cool.
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9
Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
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10
Place dough on a lightly floured work surface; lightly dust the dough with flour.
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11
Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges.
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12
Lift dough and check to make sure the dough isn't sticking to the work surface.
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13
Shake excess flour from the dough; lay dough on prepared pan and gently stretch dough into a 14-inch round.
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14
Top the pizza: spread the reduced sauce over the dough, leaving a 1-inch border.
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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.
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16
Place the pizza in the oven on the upper rack; bake 10 minutes, until the crust is crisp and golden brown.
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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).
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18
Bake about 3 minutes, until the bottom of the crust is golden brown.
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19
Using the peel, remove the pizza from the oven and transfer to a cutting board.
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20
Scatter bell pepper, carrot, and basil ribbons over the pizza; slice pizza into wedges and serve immediately.
