Before starting, preheat the broiler to high. Wash and dry all produce. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add jalapeños, onions, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños and onions, including liquid, to a medium bowl. Place in the fridge to cool.

Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Toast in the middle of the oven, flipping once, until golden-brown, 2-3 min per side. Set aside.(NOTE: For 4 ppl, toast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, peel, core, then cut avocado into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Spoon chorizo mixture over flatbreads. Sprinkle mozzarella and feta cheese over top. Toast assembled flatbreads in the middle of the oven until cheese melts, 2-3 min. (NOTE: For 4 ppl, toast one baking sheet at a time.)

Combine, mayo, 1/4 tsp lime zest and 1/2 tbsp lime juice (dbl both for 4 ppl) in a small bowl. Top pizzas with pickled jalapeños and onions and avocado. Drizzle lime mayo over top. Cut pizzas into quarters. Divide pizzas between plates. Squeeze a lime wedge over top, if desired.