Heat water to 115°F. Dissolve yeast and sugar in water, allow to proof for 5-10 minutes. 

Combine flour and salt in the bowl of a stand mixer with dough hook attachment. Alternately dough may be mixed in a medium bowl by hand. 

With mixer running on low, slowly add yeast mixer. Increase speed, mixing until a ball forms. Add additional flour or a drizzle of olive oil as needed. Transfer to a greased bowl. Cover and allow to rise in a warm location for 1 hour, or until doubled in size. 

Preheat oven to 425°F. 

On a lightly greased baking sheet, shape dough into a 10-inch circle. If dough springs back, allow to rest for several minutes before proceeding and continuing to shape. 

Spread garlic white sauce over the dough. Sprinkle with Paremsan cheese. Top off with shredded chicken and optional red onions. Sprinkle with mozzarella and pepper Jack cheese. Dust with black pepper. 

Bake for 20-25 minutes or until desired crispness is reached. Top off with chopped chives. 

Allow to rest for 5 minutes before slicing and serving.