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1
Preheat the oven to 350 degrees F.
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2
Put the chicken breast on a baking sheet.
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3
Drizzle with olive oil and season with salt and pepper, to taste.
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4
Put in the oven and roast until cooked through, about 35 minutes.
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5
Remove the chicken from the oven to a cutting board and let cool.
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6
Once cool enough to handle, shred the chicken meat with a fork and set aside.
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7
Cook's Note: Can be done the day before.
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8
Turn the oven temperature up to 400 degrees F.
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9
Put a pizza stone in the oven to preheat for 1 hour, for best results.
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10
Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
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11
Sauce:
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12
Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil.
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13
Once hot, add the garlic and saute until fragrant.
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14
Add the tomato paste and stir to toast.
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15
This will add depth of flavor.
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16
Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer.
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17
Cook for 10 minutes, stirring occasionally, for the flavors to marry together.
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18
Season, to taste, with salt and pepper.
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19
Vegetables:
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20
Thinly coat a large saute pan with olive oil and heat over a medium-high heat.
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21
When the oil is hot, add the peppers, onion and garlic.
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22
Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally.
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23
Season with salt and pepper, to taste.
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24
Remove and set aside.
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25
To assemble:
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26
Flour the counter top and roll out the pizza dough to a 13-inch diameter.
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27
Carefully remove the pizza stone from the oven and put the dough on top.
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28
Ladle on the tomato sauce to lightly cover the bottom of the pizza.
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29
Sprinkle with the chicken, vegetables, and the cheeses.
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30
Bake the pizza until crisp and golden, about 20 minutes.
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31
Remove from the oven, then slice and serve.
