Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min. While dough rests, core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Thinly slice chives. Peel, then cut shallot into 1/4-inch slices.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up sausage into bite-sized pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread tomato sauce base over dough. Tear mozzarella over sauce. Top with shallots, poblanos, 1/2 tsp chili flakes, then chorizo. (NOTE: Reference heat guide.) Season with salt and pepper. Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

While pizza bakes, add Smoked Paprika-Garlic Blend, half the vinegar and mayo to a small bowl. Season with salt and pepper, then stir to combine.

When pizza is almost done, combine remaining vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix. Season with salt and pepper, then toss to coat.

When pizza is done, let sit for 2-3 min. Cut pizza into slices, then drizzle maple syrup over top. Divide pizza and salad between plates. Sprinkle chives over pizza. Sprinkle any remaining chili flakes over top, if desired. Serve paprika mayo on the side for dipping.