This is a recipe of my own that I have worked quite a bit to get the flavors right. My husbands very favorite. You can use the store bought pizza dough to make it easier. Also have used shredded chicken from a roasted chicken i have cooked the night before to save on cook time, works just as well
In dough mixer with dough hook (or bowl if kneading by hand) add 2 cups of the flour with salt, honey, olive oil, yeast,garlic and water. Mix on Med high for 5 min. add the rest of the 2/3 cup of flour and mix on low for additional 5 min. Put into lightly greased bowl, cover and let rise in warm place for at least 30 min
While dough is rising open can of chipoltes and remove the peppers from the can scraping adobo off into the can and reserve peppers on a plate.
take two tablespoons of adobo sauce and one of the chipoltes chopped and rub on chicken breast then bake in a baking dish 375 degrees for 30 min. when cooked remove chicken to cool and increase temp to 450
add the reserved adobo sauce from can to a bowl with 1 cup of marinara sauce and chopped chipoltes. This is where it gets personal. I would use one chipolte. If you like things super spicy go for it and use the whole lot
punch pizza dough down after rising time and let rest for 10 minutes. After resting spread dough on pizza pan that you have lightly oiled with olive oil. I use a paper towel with a little oil so as not to get too much
Blind bake pizza crust for 8 min in 450 degree oven. Meanwhile chop your chicken into small bite size pieces (Not too big or it is too heavy for the pizza) and slice onion
after the blind bake of dough top pizza crust with marinara/adobo/chipolte sauce, mexican cheese, chicken, drained artichoke hearts and sliced purple onion and if using smoked mozzerella slice and arrange on top last in a pattern around crust. bake for an additional 12 min turning pan in oven half way through. Slice and serve