For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions.
For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture.
For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup.
For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.
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Recipe Courtesy of Joe Squared Pizza, Baltimore, MD
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