Preheat the oven to 450 degrees F and and lightly grease a 14-inch pizza pan with cooking spray.
Lightly dust your hands with flour and carefully stretch the pizza dough into a 14-inch circle. Pick up the dough and work around the edges, gently pulling and letting gravity help you, then lay the stretched dough flat onto the pan.
Prebake the dough for 4 minutes. While it's in the oven, add Monterey jack cheese and mozzarella cheese to a large bowl and toss to combine.
Remove pizza dough from the oven. Quickly top with a thin layer of pizza sauce, leaving about a half-inch of space around the edges for the crust. Evenly sprinkle with the blended cheeses, then top with black bean corn salsa, pasilla pepper slices, fresno pepper slices, and red onion slices. Then sprinkle with a pinch of finishing salt.
Bake until cheese is bubbly and crust is golden-brown, about 14 minutes.
Transfer pizza to a cutting board. Let cool for 2 to 3 minutes before topping with avocado slices and a sprinkle of fresh cilantro, then slice into 8 triangles and serve immediately.