This takes some steps and little prep work it is worth the process.
Mix honey and avocado oil together and evenly smear all over crust. Paying extra attention to the edges.
Mix fennel seed, onion powder, and black pepper together. Sprinkle garlic juice or crushed garlic on both sides of the chicken tenders and coat the chicken tenders with seasoning mix. Place on grill over medium heat and cook. This takes about 10-15 minutes-depending on size of your chicken tenders. When done, removed from grill, let cool and cut into slices on the diagonal.
Evenly distribute the red pepper, jalapeno, asparagus, and gorgonzola cheese over honey and oil prepared crust. Cook for 11-12 minutes at 370 degree pre heated oven. For best results preheat a pizza stone in the oven and cook pizza directly on that. Cook until edges of the pizza brown.
Once pizza is out of the oven, sprinkle mango, cilantro, and bacon on top. Slice and serve!
*Important* to condition the pre-made pizza crusts. I found that either straight up honey or a 1:1 honey and oil work best. No canola or vegetable oils here! Avocado and olives give the best flavoring. I like to let the honey and oil sit on the crust for a few minutes to soak in. I find that the crust comes back to life, developing a deeper sweet flavor and crisper crust. Plus it helps golden and not burn the edges of the crust. For a more savory taste I like to use only extra virgin olive oils, and then redress the pizza with it prior to cutting and serving.
*If you decide that you do not want to use all the chicken tenders on the pizza, or all of the veggies you cut up, save them for next days' breakfast or lunch. Boom, there is a meal to eat and one prepped for the next day. Meal prepping can be just that sneaky easy.