Southwest Heat 12-ounce dough ball ¼ cup red onion ¼ cup jalapeño 8 ounces pork with ghost pepper mixture* ½ medium avocado 6 ounces mozzarella cheese Dollop sour cream Sriracha Cilantro Form dough into a disc. Top with red onion, jalapeño and pork. Sprinkle with cheese and bake until crust is golden and ready to serve. Remove from oven and arrange avocado slices around pizza. Place a dollop of sour cream in the center. Drizzle with sriracha sauce and finish with torn cilantro. Serve. *Chop two ghost peppers and mix in with pulled pork as it cooks. D E C E M B E R 2 0 1 8 / P I Z Z AT O D AY. C O M / 4 9http://www.PIZZATODAY.COM