Bring the pizza dough to room temperature for 90 minutes.
Heat the oven, with a pizza stone inside, for at least 30 minutes before using it. Oven should be heated to at least 450 degrees. Preferably 500 if your oven will go that high. Use the middle rack for the pizza stone.
Make the Black Bean-Corn Salsa. Combine all ingredients in a medium bowl and refrigerate until needed.
Make Cilantro Lime Cream. Combine ingredients in a small bowl and refrigerate.
Divide dough into 2 pieces. Working with one piece at a time, stretch or roll the dough into approximately a 12 inch round.
Lightly dust a pizza peel or back of a cookie sheet with cornmeal or flour. Place shaped dough on top.
Stir together the 1 cup of salsa and the chipotle peppers and spread about 1/3 to 1/2 a cup on the dough. Top with half the cheese, chicken, and red onion.
Transfer to pizza stone by tilting and shaking the pizza peel until it slides all the way onto the stone. Bake for 5 to 10 minutes or until cheese is melted and crust is golden.
To serve, top with black bean-corn salsa and drizzle with Cilantro Lime Cream.
Repeat to make one more pizza.
