Preheat the oven to 475°F. If you’re using a pizza stone, add it to the center rack. If you’re using a sheet tray, see the notes at the bottom of this recipe for instructions (if so – you need to par bake the dough).
Prep pizza dough station. Dust a large cutting board with half the flour. Add the other half of the flour to the corner of the cutting board to use as you stretch the dough.
Stretch pizza dough. Add the raw dough to the floured surface. Dust all sides lightly with flour. Start pinching the outside 1” of the pizza dough, in a circular motion, to outline the crust and start forming a circular shaped pizza. Then alternate between pressing the center of the dough against the cutting board, and using the back of your knuckles to stretch the dough from underneath, pulling it outwards in a circular motion. Dusting the pizza dough along the way with the extra flour helps it retain a larger size instead of shrinking back up to a ball. You can also use a rolling pin (dusted with flour) to stretch it. Use as many different techniques as needed to stretch the dough.
Carefully take the hot pizza stone out of the oven once it has preheated, and quickly brush half of the olive oil on the top of the pizza stone. Add the raw stretched pizza dough on top, and brush the rest of the olive oil along the outside 1” of the pizza crust (to give it a golden brown crust once baked).
Work quickly to assemble chicken taco pizza toppings so the pizza stone stays hot. Add pizza sauce to the dough and spread it around, leaving 1” on the outside without sauce for the pizza crust. Sprinkle with taco seasonings. Top with Mexican cheese blend and cooked chicken breast.
Bake chicken taco pizza on pizza stone for 10-15 minutes at 475°F, until Mexican cheese is melted and starts to bubble on top. You may need to rotate it in the oven and cook for an extra few minutes so the bottom crust and edges all turn golden brown.
Remove taco pizza from the oven and let it rest a couple minutes. Top it with a sprinkle of lettuce, tomatoes, crushed tortilla chips, cilantro, and your favorite sauces. Slice and serve when cool enough to eat.
