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 meat in a baking pan and rub with olive oil, salt, and pepper. Place onions or shallots around the meat in the pan. Add wine and chicken stock. Cover and bake

for three to three and a half hours, until fork-tender.

Remove the meat from the oven and

shred using two forks. Add about 1/4 cup of sauce to the meat. Separate the onions or shallots into individual pieces and set aside.

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

Place jalapeño and onion in a small pan. Drizzle with oil and sprinkle with salt and pepper.

Bake for 30 minutes, until the

vegetables soften.

Transfer the veggies to a food processor.

Add the mayonnaise and blend.

Smear a layer of jalapeño mayo onto the crust. Add a nice amount of meat and bake for four to five minutes.

Add the onion or shallot segments and drizzle with some more of the jalapeño mayo.

Sprinkle shredded daikon radish on

top for some extra crunch, if desired.