For red pepper sauce, halve red sweet peppers and Anaheim pepper; remove seeds and membranes. To roast, place peppers, cut sides down, on a greased, foil-lined baking sheet. Bake in a 425 degree F oven for 20 minutes or until skins are blistered. Wrap in the foil and let stand for 10 minutes to steam. Peel off skins gently with a paring knife. Coarsely chop peppers.

In a blender container or food processor bowl combine peppers, garlic, olive oil, salt, and cumin seed. Cover and blend or process until nearly smooth. To store, place in a covered container and refrigerate for up to 3 days.

Place bread shell on a preheated baking stone or 12-inch pizza pan. Spread with red pepper sauce. Bake in a 425 degree F oven for 5 minutes. Top with chicken, green onion, and cheese. Bake for 5 minutes more. Top with avocado, sour cream, and sliced serrano or jalapeno peppers. Garnish with cilantro, if desired. Makes 6 servings.

Queso fresco is a mildly salty white Mexican cheese found in supermarkets or Mexican groceries.