Set oven to 400°F. For each serving, cover crust with 1/4 cup pizza sauce and 1/4 cup Cholula. Swirl to mix sauces and spread evenly leaving a 1/2" border along the edges.
Top with 1 1/2 cups cheese, 1/3 cup artichoke hearts, 3 tablespoons peppers, 2 tablespoons onion, 2 tablespoons olives, and 2 sliced tomatoes.
Bake until cheese is melted and crust is crisp. Cut into wedges and serve.
Chef's Tip!
To give this pizza a Mexican final touch garnish with crumbled cotija, chopped cilantro and charred yellow corn.
