Place chicken in a medium saucepan and add water to cover. Bring to a boil over high heat, then reduce heat, cover, and simmer gently until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and shred with 2 forks.

Place shredded chicken in a medium bowl and toss with ⅓ cup barbecue sauce.

Preheat oven to 425°F. Lightly oil a large rimmed baking sheet.

In a medium skillet over medium heat cook bacon, turning, until browned and crisp. Transfer to paper towels to drain. Let cool, then crumble bacon.

Press pizza dough into a 14” round on prepared baking sheet. Spread with remaining ⅓ cup barbecue sauce, leaving a 1” border. Top with chicken, mozzarella, pineapple, onion, bacon, and jalapeño.

Bake until well-browned, 15-20 minutes.