In a large bowl combine 1-1/4 cups of the flour, the yeast, salt, dried basil, dried oregano, Italian seasoning and garlic. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly; flute edges, if desired. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
Meanwhile, rinse chicken; pat dry. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing seasoning into the surface of the chicken. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until an instant read thermometer inserted near the center registers 170 degrees , turning to brown evenly. Remove from skillet. Cut chicken into bite-size pieces.
Spread pizza sauce over hot crusts. Top with chicken pieces, green pepper strips, onion rings, mushrooms, and olives. Sprinkle with Parmesan or Romano cheese and fresh basil. Sprinkle with Muenster cheese and Monterey Jack cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 servings.