1. Preheat your oven to 475°F (245°C) and place a pizza stone or upside-down baking sheet inside to heat.

2. Prepare a pizza peel or second baking sheet by dusting it lightly with cornmeal or flour, or oil a regular baking pan if you plan to bake directly on it.

3. In a medium bowl, combine the cooked shredded chicken, barbecue sauce, and hot sauce until the chicken is evenly coated and saucy.

4. On a lightly floured surface, gently stretch the pizza dough into a 12-inch circle, leaving a slightly thicker edge for the crust.

5. Transfer the stretched dough to the prepared peel or pan, reshaping it as needed to keep an even thickness.

6. Brush the outer crust with olive oil, then spread most of the saucy chicken mixture evenly over the dough, leaving a small border around the edges.

7. Sprinkle the shredded mozzarella evenly over the chicken, followed by the grated Parmesan for extra flavor.

8. Arrange the sliced pickled jalapeños and thin red onion over the cheese so every future slice will have a bit of heat and crunch.

9. Slide the pizza onto the hot stone or place the pan on the lowest oven rack and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbly and browned in spots.

10. Remove the pizza from the oven and let it rest for 3 to 5 minutes, then sprinkle with chopped cilantro or parsley.

11. Slice into 6 to 8 pieces and serve hot, with extra jalapeños or hot sauce on the side if you like more heat.