• 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 beef. Season with salt and pepper.
• Cook for 4-5 min, breaking up sausage into bite-sized pieces, until no pink remains.**

• 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 beef. 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 beef, prep and cook in the same way the recipe instructs you to prep and cook chorizo.**