In a large mixing bowl stir together the warm water and yeast.
Stir in the flours and salt until well combined into a shaggy dough.
Use your hands to knead the dough in the bowl for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball then drizzle the dough with the oil and flip around to coat.
Loosely cover the bowl and set aside in a warm place to rise for 1 hour.
THE CHICKEN AND SAUCE:
Heat the oil in a medium-size pan over medium heat.
Generously season the chicken breasts with salt & pepper then place in the hot pan and cook until browned on both sides, about 4 minutes per side.
Transfer the chicken breasts to a plate and set aside.
Keep the pan over medium heat and add the tomato and garlic to the pan then cook, while stirring, for about 1 minute.
Stir in the heavy cream, Parmesan, oregano, thyme, basil, and crushed red pepper until well combined then use a wooden spoon or spatula to scrape any bits off the bottom of the pan.
Return the chicken to the pan and bring the sauce to a boil.
Reduce the heat to medium-low then simmer, occasionally stirring and spooning the sauce over the chicken, until chicken is cooked through and sauce is thickened, about 10 more minutes.
Take the pan off the heat then taste the sauce and season with additional salt & pepper if needed.
Transfer the chicken to a cutting board, leaving the sauce in the pan, and set aside.
ASSEMBLY AND BAKING:
Preheat the oven to 450°F.
Brush a large pizza pan or 18x13-inch baking sheet with oil.
Stretch the dough to fit into your pan.
Spread the sauce from the pan evenly on top of the dough then sprinkle the shredded mozzarella evenly over the sauce.
Thinly slice the chicken breasts then spread the chicken slices evenly on top of the mozzarella.
Bake in the preheated oven until the crust and cheese is lightly browned, about 15 minutes.
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