Prepare pizza dough per instructions, and let rise. Then form into two round pies of equal size.
Preheat oven to 450º. Slice all the vegetables thin, and chop the cilantro. Poach chicken and wrap in foil to keep warm.
Bake the two pizza crusts for 8-10 minutes each. Shred the chicken with 2 forks. Remove the pies from the oven and add the chicken on top. Then place all the fresh vegetables on the pizza. Drizzle with K2.0 Roasted Red Pepper Sauce.
The recipes for the dough, the Pickled Onions and the Red Pepper Sauce are all found in this book.