Make the dough (if using homemade): In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms. Knead on a floured surface for 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Prepare the harissa chicken: In a bowl, toss the chicken pieces with harissa paste, olive oil, cumin, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes (or up to overnight in the fridge). Heat a skillet over medium-high heat and cook the chicken until browned and cooked through, about 5–7 minutes. Set aside.

Make the harissa tomato sauce: In a small saucepan over medium heat, add olive oil and sauté the garlic for 30 seconds. Stir in the crushed tomatoes, harissa paste, oregano, salt, and pepper. Simmer for 10 minutes until slightly thickened. Remove from heat and let cool slightly.

Preheat the oven: Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats for best results.

Assemble the pizza: Roll out the dough on a floured surface into your desired shape (about 12 inches). Place on a pizza pan or preheated stone. Spread the harissa tomato sauce evenly over the dough. Top with mozzarella cheese, then layer on the cooked chicken, red onions, and bell peppers. Optionally, sprinkle with crumbled feta.

Bake the pizza: Bake in the preheated oven for 12–15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

Garnish and serve: Remove the pizza from the oven and brush the crust edges lightly with olive oil for extra shine and flavor. Sprinkle with fresh cilantro or parsley before slicing and serving.