Potato Chorizo Pizza with Pickled Red Onion and Avocado Recipe

Ingredients

• 2 medium russet potatoes, scrubbed
• 2 3/4 Tablespoons warm water
• 3 1/2 teaspoons active dry yeast (equivalent of 1 1/2 envelopes)
• 1/8 teaspoons granulated sugar
• 3 2/3 cup all-purpose flour, plus additional for kneading
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 3/4 cup warm water
• 14 ounces bulk chorizo
• 14 ounces sliced white potatoes
• Salt, as needed
• 1 ½ cups apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 Tablespoon salt
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 teaspoons Mexican oregano
• ¼ teaspoon whole black peppercorns
• 2 red onions, thinly sliced
• 1 whole Mexican avocado fresh, firm, sliced
• Extra Virgin Olive Oil, as needed
• 2 1/2 cups Oaxaca cheese, cut into pieces
• 1 cup Queso fresco cheese
• 1 cup Cotija cheese
• 6 ounces Crema Mexicana (sour cream can be substituted)
• 2/3 cup Papalote salsa (regular salsa or pico de gallo can be substituted)
• 1/2 cup cilantro leaves
• ½ cup Kettle cooked potato chips, crumbled