• Prepare your dough or naan and make sure it is warm and at room temperature.
• In a small bowl, whisk together the soy sauce, sesame oil, honey, fish sauce, sriracha, lime juice and lemongrass.
• Season the pork with salt and pepper and then roll into 10-15 meatballs, place each meatball on a tray as you work. Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking. During the last minute or so of cooking, add about 1/4 cup of soy sauce mixture and give the meatballs a good toss through the sauce. Cook another minute longer until the sauce glazes the meatballs. Remove from the heat.
• Preheat the oven to 425 degrees F.
• Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls (or make one large sheet pizza). Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. If needed, trim the parchment paper down so just about an inch overhangs from the sides.
• Brush the soy sauce mixture over the dough, leaving any leftovers for serving. Add the mozzarella cheese and cooked meatballs. Now crack the eggs over the cheese, sprinkle with salt and pepper...and maybe a little more cheese (you know I would!).
• Bake 25-30 minutes or until the cheese is melted and the egg has cooked to your liking.
• Meanwhile, combine the carrots, cucumber, radishes, green onions, chile pepper, cilantro and basil in a bowl. Toss with sesame or peanut oil. Set aside until the pizza is ready.
• Once the pizza has cooked, remove from the oven and top with the fresh veggies. Sprinkle with sesame seeds and drizzle with the sriracha "mayo" (recipe below). slice and EAT!

Sriracha "Mayo"

• In a bowl, whisk together the tahini, sriracha and lime juce. Add water until the sauce is runny enough to drizzle over the pizza. Taste and adjust seasonings as needed. Sauce will keep for at least 2 weeks in the fridge.