1. In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add 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 cornmeal and 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.
2. 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.
3. Meanwhile, cut chicken into bite-size strips; set aside. Heat 1 tablespoon cooking oil in a 12-inch skillet over medium-high heat. Cook and stir zucchini or yellow summer squash in hot oil for 30 seconds. Add the 1-inch bias-sliced green onion pieces; cook and stir for 1 to 2 minutes or until all the vegetables are crisp-tender. Remove vegetables from the skillet. Add half of the chicken to the hot skillet. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Repeat with the remaining chicken.
4. Spread bean dip over hot crusts. Spread picante sauce or salsa over bean dip. Spoon chicken and vegetables over picante sauce. Sprinkle with Monterey Jack cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. Sprinkle with sliced green onion. Makes 6 to 8 servings.