Tomato and Chipotle Pepper Sauce:
Heat the oil in a medium saucepan over medium heat.
Cook the onions until they are translucent (about 8 minutes).
Add the tomato paste, cumin, and garlic, and cook for 1 minute.

Add the diced tomatoes, chipotle peppers, barbecue sauce, oregano, salt, and water.

Simmer over low heat for 30 minutes, then let cool slightly and puree.

Preheat the oven to 450 F (230 C).
On a floured surface, divide the pizza dough in half and roll out to cover two pizza pans.

In a large skillet, heat 1 tablespoon (15 ml) of oil.
Add the chicken, cumin, salt, and pepper, and cook until the chicken is golden brown (about 8 minutes). Set the chicken aside in a bowl.

In the same skillet, add the remaining oil and cook the onions and bell pepper.
Cook for 5 minutes, then add the garlic and cook until the onions are golden brown and the pepper is tender (about 3 minutes).
Return the chicken to the skillet with the bell pepper and onions. Season to taste and let cool slightly.

Spread the tomato and chipotle pepper sauce evenly over the two pizza doughs.

Divide the chicken mixture over the sauce, then top with the cheddar and Monterey Jack cheese.

Bake in the oven on the lower rack for 15 minutes or until the crust and cheese are golden brown.
Let it rest for a few minutes, then cut into slices and serve.