Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a lower-heat oven, preheat to the highest temperature available. Lightly dust a work surface with the all-purpose flour. On a floured surface, stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Brush the dough lightly with 1 tablespoon olive oil to prevent sogginess and promote browning.

Sauce

In a small bowl, combine 3 tablespoons barbecue sauce with 1 teaspoon smoked paprika and (if using) 1 teaspoon hot sauce. Stir until smooth. Taste and adjust for sweetness or heat. Spread the seasoned barbecue sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Cheese & toppings

Assemble toppings

Scatter 1 1/2 cups shredded mozzarella evenly over the sauce, then sprinkle 1/2 cup shredded sharp cheddar on top. Distribute 2 cups shredded or diced cooked chicken evenly across the cheese layer. Sprinkle the chopped crisp bacon (6 slices) and 1/4 cup thinly sliced red onion evenly. If you like heat, add pickled jalapeño slices (about 2 tablespoons) in desired spots.

Bake the pizza

Using a pizza peel dusted with flour or a rimless baking sheet, transfer the assembled pizza to the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden-brown and cheese is melted and bubbling. Baking time will vary by oven and stone; watch for a browned crust and slight charring.

Finishing

Remove the pizza from the oven and place it on a cutting board. Drizzle the extra 2 tablespoons barbecue sauce over the hot pizza in a zigzag or circular pattern. Sprinkle 2 tablespoons chopped cilantro or parsley evenly over the pizza. Season lightly with 1/4 teaspoon coarse sea salt and 1/4 teaspoon black pepper. Let rest 2–3 minutes, then slice into 6–8 pieces and serve immediately.