Directions

1. Preheat grill to medium-high (350°F to 400°F). Coat bell pepper with nonstick cooking spray. Grill 10 to 12 minutes or until charred on all sides and softened. Remove from grill and place in a resealable plastic bag; seal bag and set aside to cool.
2. For red pepper sauce, remove outer layer of blackened skin. Cut pepper in half and remove stem and seeds. In a blender combine bell pepper and cream; pulse to a smooth purée. Season with salt and pepper to taste. Set aside.
3. Place chicken on grill; grill 4 to 5 minutes per side or until an instant-read thermometer registers 165°F. Transfer chicken to a cutting board; shred or dice. Set aside.
4. Coat a large cast iron skillet with nonstick cooking spray. Line skillet with dough, pressing to fit into bottom and sides. Pierce dough along the bottom with a fork. Place skillet on grill. Grill, covered, 5 minutes.
5. Spoon red pepper sauce evenly on dough. Top with chicken, corn, black beans, red pepper flakes, cheese and onion. Place skillet on grill; grill 5 to 7 minutes or until crust is golden. Remove pizza from skillet and let stand 5 minutes. Slice and serve warm.