• Preheat the oven to 425 degrees F. If you’re using a pizza stone, be sure to put it in the oven before you turn on the heat.

For the Dough:

• In a large bowl, dissolve 2 tsp active dry yeast and 1 Tbsp granulated sugar in ½ cup warm water (110 degrees F). The temperature is right when it just barely feels warm to your fingers. Water that is too hot will kill the yeast.
• Let the yeast mixture stand for 5 minutes until it becomes frothy.
• Add 1 ½ cups flour, 1 Tbsp olive oil and ½ tsp salt and stir with a wooden spoon, or mix in a stand mixer, until a soft dough forms.
• If the dough is too wet mix in additional flour one tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water one tablespoon at a time.
• On a clean floured surface, using a rolling pin, roll the dough into a circle, about 12 inches wide.
• Spray the pizza pan with non-stick spray, then dust with the cornmeal, if desired. Place the dough over the cornmeal.

For the Sauce:

• In a medium bowl, whisk together ½ cup sour cream, ½ cup salsa, 1 Tbsp dried cilantro, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp salt, 1 tsp garlic powder, and 1 tsp ground cumin.
• Spread the sauce in an even layer over the dough.

For the Topping:

• Slice ½ of a green bell pepper, ½ of a red bell pepper and ½ of an onion.
• Cut 8 oz boneless chicken into bite-sized cubes.
• Heat 1 Tbsp cooking oil in a large frying pan over medium heat.
• Sprinkle the cubed chicken with salt and pepper, and then cook it about 3 minutes, stirring occasionally.
• Add the sliced green pepper, red pepper, and onion. Continue to cook and stir about 5 minutes. Drain the liquid from the mixture in a colander.
• Spread the chicken and veggie mixture on the pizza over the sauce.
• Sprinkle 2 cups shredded Monterey Jack cheese over the top.
• Bake the pizza for about 12-15 minutes until the cheese is melted and the pizza is cooked through.