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Cook 1 lb of ground pork in a skillet until browned. Drain the pork on paper towels and set it aside.
In the reserved pork fat, sauté 1 shredded carrot and 1 cup of shredded cabbage. Add 3 grated garlic cloves and 1 inch of grated ginger. Cook until fragrant.
Stir in 2 tablespoons of toasted sesame oil, 2 tablespoons of mirin, and ¼ cup of dark soy sauce. Season with salt and pepper to taste, then let the mixture cool.
Stretch 525g of pizza dough into a 22-inch round. Transfer it to a pizza peel generously dusted with cornmeal.
Spread béchamel sauce over the dough. Sprinkle with shredded low-moisture mozzarella, then top generously with the cooled potsticker filling.
Preheat a pizza oven to 550-600°F. Cook the pizza for 3-5 minutes, turning it occasionally until it's done.
Drizzle and brush the cooked pizza with chili crisp. Scatter chopped scallions and sesame seeds on top.
Slice and enjoy your potsticker pizza!