1. Heat oil in a pan. Cook chicken breast for 5 minutes on each side. Season with spice mix. Remove from heat. Slice and set aside.

2. In a bowl, combine the BBQ sauce with the tomato sauce.

3. In a second bowl, combine the two cheeses.

4. In a third bowl, combine sour cream and 45 mL (3 tbsp.) of sauce mixture. Set aside.

5. Preheat oven to 210 °C (425 °F).

6. Place pizza crust on a work surface. Add ¾ of the sauce mixture and ¾ of the cheese mixture. Top with peppers, corn, black beans and chicken pieces. Add remaining cheese.

7. Bake directly on the oven rack for 12 to 15 minutes, or until the cheese melts. Remove from oven.

8. Top with fresh cilantro and BBQ sour cream.

Chef’s secret

• Chicken breast can be replaced with Yves non-meat chicken strips

• Mix the cheddar cheese with a more flavourful cheese such as raclette cheese to add a bit of a kick to this pizza and make it even tastier.

• I like putting parchment paper under my pizza while it cooks so it catches anything from dripping to the bottom of the oven and keeps my pizza crust perfectly crisp.