Preheat a pizza stone in the oven at 425°F for at least 30 minutes (or while prepping the ingredients for the pizza).
In a skillet over medium high heat add the bison and brown until crumbled, about 5-8 minutes. Add the corn, onion and jalapeno. Sauté for another 5 minutes, until the onions are just starting to soften. Season with salt and pepper, to taste.
Then add the garlic powder, turmeric, paprika, cayenne and water. Stir until the spices are mixed in with the bison and heated through. Remove from heat and set aside to cool slightly.
Prep the pizza dough on a clean surface (or peel) dusted with corn meal. Roll out the pizza dough to be about a quarter to half inch thick. Spread on a thin layer of tinga sauce, leaving room around the edges for a crust.
Sprinkle on the chihuahua cheese in an even layer across the crust. Then add the bison mixture, about 4-5 tablespoons in an even layer across the top of the pizza. You may have leftover mix. (Don’t pile the ingredients on too thick, or the pizza crust might get soggy.) Sprinkle on more cheese followed by slices of shallot, cotija cheese and a drizzle of tinga sauce on top.
Transfer the pizza from the peel to the preheated pizza stone. Bake for 10-12 minutes or until the crust is puffed up and golden brown around the edges.
Meanwhile, make the dipping sauce by combining the Greek yogurt, lime juice and dry ranch. Stir well and chill until ready to serve.
Remove the pizza from the stone with the peel. Sprinkle on the cilantro and more cotija, to taste. Give the pizza a final drizzle of tinga sauce.
Let the pizza rest for at least 5-10 minutes before cutting for best results. Serve with the zesty ranch dipping sauce and enjoy! Store leftovers in an airtight container for up to 3 days.