Preheat oven to 475℉.

Heat a large pot or skillet over medium-high heat and drizzle in 1 tablespoon olive oil. Once hot, add the sausage and cook until crisp and browned, 2 to 4 minutes. Remove the sausage and add in the chicken. Season with a few pinches of Cajun or Creole seasoning blend and cook until crisp and browned, 2 to 4 minutes. Remove the chicken and throw in the shrimp. Season with a few pinches of Cajun or Creole Seasoning blend and cook until pink and crispy, 2 to 3 minutes. Remove the shrimp and add the remaining 1 tablespoon olive oil. Cut half of the red and green bell peppers into large chunks and the other halves into a small dice (reserve for later). Add the large chunks of bell pepper to the skillet and cook for 1 to 2 minutes to soften. Remove from the skillet and set to the side.

Add the onions, garlic, celery, and reserved bell peppers (the small dice) to the skillet and cook for about 5 minutes to soften. Season with a bit of Cajun or Creole Seasoning and the fresh thyme. Stir in the tomatoes and reduce heat to low. Cook for about 10 to 15 minutes or until reduced and slightly thick. Remove from heat and allow to cool slightly.

Roll out the pizza dough into large thin circles. Place on pizza pans, baking sheets, or pizza stones, with a sprinkling of cornmeal at the bottom (or olive oil to prevent sticking). Spread both doughs with the sauce and sprinkle with mozzarella cheese. Divide the chicken, sausage, shrimp and sautéed bell peppers among both pizzas. Bake for about 20 to 25 minutes or until the crust is golden brown and crispy and the cheese is bubbly. Carefully remove from oven and top with scallions. Cut and enjoy!