Step 1

Bring pizza dough to room temperature for 90 minutes.

Step 2

You want to heat the oven, with a pizza stone inside, for at least 30 minutes before using it. Oven should be heated to at least 450 degrees. Preferably 500 if your oven will go that high. Use the middle rack for the pizza stone.

Step 3

Make the Black Bean-Corn Salsa. Combine all ingredients in a medium bowl and refrigerate until needed.

Step 4

Make Cilantro Lime Cream. Combine ingredients in a small bowl and refrigerate.

Step 5

Divide dough into 2 pieces. Working with one piece at a time, stretch or roll the dough into approximately a 12 inch round. I shape it with my hands without it touching any surface, but if you are using a surface, lightly flour it. .

Step 6

Lightly dust a pizza peel or back of a cookie sheet with cornmeal or flour. Place shaped dough on top. You want to make sure there is enough cornmeal or flour to keep the dough from sticking to the peel or it will get misshapen when you transfer it to the pizza stone.

Step 7

Stir together the 1 cup of salsa and the chipotle peppers and spread about 1/3 to 1/2 a cup on the dough. Top with half the cheese, chicken, and red onion.

Step 8

Transfer to pizza stone by tilting and shaking the pizza peel until it slides all the way onto the stone. Bake for 5 to 10 minutes or until cheese is melted and crust is golden.

Step 9

To serve, top with black bean-corn salsa and drizzle with lime cream sauce. (I used a plastic bag and snipped the corner to drizzle the cream sauce. This only works well if you have very finely chopped the cilantro.

Step 10

Repeat to make one more pizza.