Combine the chicken pieces, 3 tbs BBQ marinade (or 2 tbs BBQ sauce + 1 tbs olive oil), smoked paprika, garlic powder, salt, and pepper in a bowl. Toss to coat evenly and let sit for 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook chicken

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add the marinated chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and slightly caramelized. If using larger pieces, cook 6–8 minutes. Remove from heat and let rest 5 minutes, then chop or shred to bite-sized pieces if needed.

Dough & assembly

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well. If using a baking sheet, lightly oil it and dust with 1 tsp cornmeal or semolina.

On a lightly floured surface or on parchment, stretch or roll the 12-inch pizza dough into a 12-inch round. Transfer the dough to a pizza peel or prepared baking sheet sprinkled with cornmeal.

Spread the 3 tbs barbecue sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create a thin, even layer.

Sprinkle the shredded mozzarella (1.5 cups) evenly over the sauce, then scatter the shredded sharp cheddar (1/2 cup) on top for flavor and color.

Distribute the cooked, chopped or shredded BBQ chicken evenly over the cheese layer.

Scatter the thinly sliced red onion (1/2) and chopped cooked bacon (2 slices) over the pizza.

Slide the pizza into the preheated oven (onto the stone or baking sheet). Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown. Ovens vary; check at 8 minutes if your oven runs hot.

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle the thinly sliced green onions (2) and chopped cilantro (2 tbs, optional) over the top. Slice into 6–8 slices and serve hot.