• 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.
• Sprinkle both sides of dough with flour. 
• On a parchment-lined baking sheet, stretch into a rough oval shape. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) 
• Let dough rest in a warm place for 8-10 min.

• Meanwhile heat a large non-stick pan over medium-high.
• While pan heats, core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (Tip: We suggest using gloves when prepping hot peppers.)
• Peel, then cut shallot into 1/4-inch slices.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt and pepper.
• Cook for 6-8 min, tossing occasionally, until cooked through.** 

• 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.
• Sprinkle mozzarella over sauce.
• Top with shallots and hot peppers, then protein shreds. Season with salt and pepper.
• Bake in the middle of the oven for 15-18 min, until golden and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.) 

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

• When pizza is almost done, in a large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
• 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 honey over top.
• Divide pizza and salad between plates. Serve paprika mayo on the side for dipping.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**