In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the olive oil and warm water, then stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. A stand mixer with a dough hook works too.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.

While the dough rises, make the fajita-spice blend by stirring together the paprika, cayenne, cumin, garlic powder, coriander, and Italian seasoning in a small bowl.

Prepare the tomato sauce by mixing the tomato paste, water, and half of the fajita-spice blend in a separate small bowl until smooth.

Slice the chicken breast horizontally into two thin cutlets and season both sides with the remaining fajita-spice blend.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side, until browned and cooked through. Cover with foil and set aside to rest.

Preheat the oven to 450°F (230°C) and place a large baking sheet on the center rack to heat up.

On a big sheet of parchment paper, stretch or roll the dough into an 11-inch round. Keep the edges slightly thicker than the center to create a crust.

Spread the tomato sauce evenly over the dough, leaving a 1-inch border around the edge.

Scatter the sliced red onion over the sauce, then sprinkle the shredded mozzarella evenly on top.

Shred the cooked chicken with two forks or slice it into bite-size pieces. Arrange it over the cheese along with the bell pepper and red chile slices. Scatter the fresh basil leaves on top, if using.

Carefully slide the pizza, still on the parchment paper, onto the hot baking sheet. Bake for 12 to 14 minutes, until the crust is golden brown and the cheese is bubbling.