Mix yeast with warm water and let sit for 8-10 minutes.

Combine flour, olive oil, and salt in a bowl using an electric mixer.

Drizzle in yeast/water mixture and mix until combined.

Cover and let rise in a warm place for 1-2 hours.

Heat canola oil in a skillet over medium heat.

Fry tortilla strips in batches until crisp, about 30-45 seconds per batch.

Transfer to a paper towel-lined plate.

Preheat oven to 500 degrees F.

Oil a baking sheet.

Spread half of the pizza dough on the oiled baking sheet.

Spread a thin layer of salsa on the crust.

Spread chicken taco meat on top of the salsa.

Sprinkle Cheddar and Monterey Jack cheese over the top.

Bake for about 25 minutes, watching for burning.

Remove from oven and sprinkle with shredded lettuce, diced tomatoes, and cilantro.

Mix sour cream and hot sauce in a bowl.

Drizzle the mixture over the pizza.

Sprinkle with tortilla strips.

Cut into squares and serve with more salsa.

Heat olive oil in a skillet over medium-high heat.

Cook chicken in batches until browned, a couple of minutes per side.

Remove chicken to a plate.

Add garlic and onions to the skillet and cook briefly.

Add chili powder, paprika, cumin, and salt.

Pour in tomato sauce and water to create a broth.

Add the chicken back to the skillet.

Bring to a boil, then simmer until broth is reduced by half.

Let cool, divide among freezer bags, and freeze.