Preheat your oven to 500°F / 260°C (240°C fan-forced). If using a pizza stone, place it in the oven now so it heats up with the oven.

Finely chop or mince the chicken breast. Toss with the drained pickled jalapeño slices, a little diced red onion (reserved from the guacamole onion), and taco seasoning. Set aside to marinate for 15–20 minutes while you prepare the guacamole and pizza dough.

Halve and pit the avocados, then mash them in a medium bowl with a fork to your preferred texture. In a food processor, pulse the Roma tomato, red onion, jalapeño, garlic, and cilantro until finely diced. Fold the pulsed vegetables into the mashed avocado. Add the lime juice, cumin, cayenne pepper, salt, and black pepper. Taste and adjust seasoning.

Roll or stretch the pizza dough into a 12-inch round (or rectangle to fit your baking sheet). Transfer to the preheated pizza stone or baking sheet. Brush the surface lightly with olive oil, then spread the guacamole evenly over the dough, leaving a 1/2-inch border around the edges.

While the pizza is being assembled, heat a 12-inch non-stick skillet over medium heat. Add the marinated chicken and sauté for 7–8 minutes, breaking it up as it cooks, until no pink remains and the internal temperature reaches 165°F / 74°C. Meanwhile, scatter the sliced roasted red peppers and drained black olives over the guacamole layer on the pizza.

Spread the cooked chicken evenly over the pizza. Top with the shredded Mexican blend cheese. Bake at 500°F / 260°C for 10–12 minutes, or until the cheese is melted and bubbling and the crust is golden brown and crisp on the bottom.

Remove the pizza from the oven and let it cool for 2–3 minutes. Top with shredded romaine, spoonfuls of salsa, dollops of sour cream, and crushed tortilla chips. Slice into triangles or small squares and serve immediately.