Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Mix all ingredients together in a bowl. Use your hands to form a four-x-10-inch (10-x-26-centimeter) rectangle; it should be about 1/4 inch (1/2 centimeter) thick. Bake for nine to 10 minutes. Remove

from oven and allow to cool.

Once cooled, top with your favorite

toppings (recipe below).

This dough can be made in advance and frozen, however, it’s extremely delicate and can break easily.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place chicken in a baking pan and rub with olive oil and spices. Add the orange slices. Pour the chicken stock into the pan. Cover and bake for two hours.

Remove chicken from the pan. Remove all chicken from the bones and shred with two forks. Add 1/4 cup of the liquid to the chicken and mix.

Heat olive oil in a sauté pan. Add onions and sauté until transparent, about five minutes.

Add tomatoes and peaches and

sauté for another five minutes.

Add orange juice, sugar, salt, pepper, and paprika and simmer for approximately 45 minutes, mixing occasionally.

Transfer sauce to a container and blend with an immersion blender. Mix 1/2 cup of the sauce with mayonnaise and set aside.

Place oil in a sauté pan. Sauté onions until translucent.

Add peppers and sauté for another three to five minutes, until just softened.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Smear the mayo/sauce mixture onto the pizza crust and top with shredded chicken. Bake for four minutes. Remove from oven.

Top with onion-pepper topping and drizzle with tomato-peach sauce.