For the dough:
3/4 cup warm water
1/2 teaspoon active dry yeast
pinch of sugar
2 cups flour (bread or all purpose works well here)
3 tablespoons olive oil
For the toppings:
1 box Recipe Makers Tex-Mex Chicken Fajita
1 1/2 cups shredded chicken (a rotisserie chicken is perfect for this!)
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 green bell pepper, sliced thin
1/2 onion, sliced thin
1 tablespoon butter
avocado, cilantro, sour cream for garnishing, as desired

To make the dough:
To prepare the dough, place the warm water in the bowl of a stand mixer. Sprinkle the yeast on top and let bloom, about 10 minutes.
Add the flour, salt, and olive oil to the yeast mixture and turn the mixer (fitted with the dough hook) to medium. Knead until the dough comes together to form a smooth dough. Remove dough to an oiled bowl and place in the oven with the light turned on.
Let rise for one hour, or until doubled in bulk.
When the dough has doubled, punch it down.
Preheat the oven to 500 degrees.
Roll the dough out on a well floured surface to a 12 inch circle and place on a pizza stone or pan.
To make the pizza:
Heat the butter in a medium skillet. Add the onion and bell pepper and sautee over high heat about 3 minutes or until beginning to brown and soften slightly.
Squirt about half of the Zesty Lime Simmer Sauce on the pizza crust. I go a little easy on the sauce, as I don’t like my pizza to be oozing with sauce, but use more or less as you prefer. Spread the sauce around the sauce, leaving a one inch border at the edges.
Sprinkle both cheeses on the pizza.
Toss the shredded chicken with 2 tablespoons of the remaining simmer sauce to coat. Place the chicken on the pizza. Top with the veggies.
Bake for 10 minutes or until the cheese is melted and the crust is golden.
Drizzle on as much of the Chiptole and Tomato Salsa as desired.
Top with slices of avocado, fresh cilantro, and a drizzle of sour cream or Mexican Crema before serving.

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