Cut dough ball in half (11 oz ea) and roll out on corn meal to make 2 - 12 inch rounds.
Carefully slide dough into hot skillets and bake for 17 min.
While pizza bakes, in a small bowl mix mayo with lemon juice and zest and pepper. Set aside.
Toss arugula, romaine and bacon in large bowl. Add mayo sauce and toss to coat. Set aside. Take pizza out of oven (beware HOT cast iron - I have the scars to prove it) Top pizzas with cooked chicken, and sliced tomatoes, sprinkle with cheese and heat about 5 min, until cheese melts. Arrange lettuce, bacon mayo mix on pizzas
Top with avocado, tomato and chopped basil. Serve immediately.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-prairie-country-club-pizza/