Preparation Steps

• Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while it preheats.
• In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
• Heat a skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until cooked through. Remove chicken from skillet and set aside.
• In the same skillet, add the sliced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
• Stretch or roll out the pizza dough to your desired thickness and place it on a pizza peel dusted with cornmeal or directly onto a baking sheet lined with parchment paper.
• Spread the salsa evenly over the pizza dough, leaving a small border for the crust.
• Distribute the cooked chicken and sautéed vegetables evenly over the salsa.
• Sprinkle both the Monterey Jack and cheddar cheeses over the toppings.
• Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone).
• Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
• Remove from oven, let it cool slightly, then slice and serve. Garnish with sour cream and cilantro if desired.