First, make your NY-style dough a day ahead of making the pizza.
On the day of making your pizza, make the enchilada sauce.
Soak the chilies in boiling water for 15 minutes. Drain. Add all ingredients to a blender and blend on high until pureed, adding more water 1 tbsp at a time, if needed. Set aside.
Next, stretch out the dough until 16″ round.
Top the dough with enough sauce to cover the bottom. Next, top with the cheese, then taco meat, then pickled jalapenos.
Preheat the Versa16 pizza oven to 750 degrees F
Add the pizza and cook for about 4-5 minutes until cooked through
Once the pizza is cooked, remove to a wire rack. Top with more pico, more sauce, and freshly chopped cilantro.