Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a baking sheet or pizza peel. Stretch or roll the prepared pizza dough into a 12-inch round (or use the store-bought 12-inch crust). Brush the dough lightly with 1 tablespoon olive oil, especially around the edges to promote browning.

Beans & Spread

Make the bean spread by combining 1 cup refried beans with 1/4 cup sour cream, 1 tsp lime juice, 1/2 tsp ground cumin, and 1/4 tsp salt in a small bowl. Stir until smooth and taste-adjust seasoning. If the beans are very thick, loosen with 1-2 teaspoons of water.

Spread the bean mixture evenly over the prepared dough, leaving a 1/2-inch border for the crust. The bean layer acts as the pizza 'sauce'.

Chicken

Season the cooked chicken: in a bowl toss 1 cup shredded cooked chicken with 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1 tsp vegetable oil until evenly coated.

Distribute the seasoned chicken evenly over the bean-covered dough in a single layer.

Toppings

Scatter 1/2 cup thinly sliced red onion evenly over the chicken.

Add the diced tomato (1 each) and thin jalapeño slices (1 each) across the pizza so flavors are distributed. If you prefer less heat, remove jalapeño seeds before slicing.

Top everything with 1 1/2 cups shredded Mexican blend cheese, covering the toppings so cheese melts and binds them during baking.

Bake

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly. Rotate halfway through for even browning if necessary.

Finish & Garnish

Remove the pizza from the oven and let rest 2 minutes. Sprinkle 1/2 cup crushed tortilla chips over the hot pizza for crunch.

Scatter 2 tablespoons chopped fresh cilantro and optional 2 tablespoons pickled jalapeños (if using) across the pizza. Serve with lime wedges and hot sauce on the side; squeeze lime over each slice to taste.