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 *Chop two ghost peppers and mix in with pulled pork as it cooks. 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 ï¬nish with torn cilantro. Serve. JEREMY'S PICK You like it hot? Yeah, I thought so. I do, too. Here you go. Light your senses on fire, then, fellow pyromaniacs. Keep some milk nearby if ghost peppers aren't your thing. D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 1