Mu Shu Pork Pizza

* soaked in warm water for 30 minutes, then hard tips broken off and discarded and buds sliced in half crosswise

** soaked in warm water for 30 minutes, then drained and chopped (discard hard stems and other portions)

Prepare the dough and preheat the oven as directed on package.

In a bowl, combine the soy sauce, rice wine or sherry, cornstarch and sugar and mix well. Add the slivered pork and toss well. Let stand for about 5 minutes.

Heat a wok or deep-sided skillet over high heat until hot. Add about 2 tablespoons peanut oil, reduce the heat to medium, and add the eggs. Cook, stirring constantly, just until the eggs are set. Scrape them out into a bowl and reserve.

Return the wok or skillet to the heat and add 2 more tablespoons peanut oil. Add the marinated pork mixture and stir-fry just until the meat is no longer pink, about 5 minutes.

Add the lily buds and cloud ears or mushrooms and stir-fry until heated through, about 1 minute. Remove from the heat and stir in the cooked eggs. Season to taste with sesame oil, if using, and salt to taste. Reserve.

Brush dough all over with sesame or peanut oil, then spoon on a layer of the hoisin sauce, leaving a 1/2-inch border around the edges. Top the hoisin with the stir-fried pork-and-egg mixture and drizzle evenly with sesame or peanut oil.

Transfer the pie to the preheated baking surface and bake as directed in the pizza instructions. Remove from the oven to a cutting tray or board and lightly brush the crust with sesame or peanut oil. Sprinkle with the green onions, slice, and serve immediately.