<Ingredients> *Dough* - 1 1/8 cups warm water - 3 teaspoons active dry yeast - 1 tablespoon honey - 1 tablespoon olive oil - 3 cups all-purpose flour - 1 teaspoon salt *Topping* - 2 boneless, skinless chicken breasts, cooked and shredded - 1 tablespoon olive oil - 1/2 red onion, diced - 1/2 red pepper, diced - 1/2 green pepper, diced - 1/2 jalapeño, seeded and diced - 2 garlic cloves, minced - 1 (4 ounce) can of diced green chiles - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup of enchilada sauce (I use store bought! oh yes I do) 6 ounces sharp cheddar cheese, freshly grated 6 ounces monterey jack cheese, freshly grated 1 cup of grape tomatoes, quarted 1 cup of shredded lettuce 1 avocado, thinly sliced sour cream or greek yogurt for topping <What to do?> - Preheat oven to 375 degrees. (I actually used a pizza stone and heated my oven to 450 degrees, and baked for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.) - Heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic and peppers with a pinch of salt and stir well. Cook until soft, about 5 minutes. Toss in shredded chicken with green chiles, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes. Turn off heat. - Spread a a thin layer - about 1/2 cup - of enchilada sauce all over the pizza dough. Cover in a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. - Remove and let cool for 5-10 minutes, then top with lettuce, tomatoes and avocado. Serve with an extra drizzle of enchilada sauce and sour cream or greek yogurt.