Arrange the bacon, chicken, pineapple chunks, onion and green peppers evenly over the crust.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper and set aside.
Unroll the refrigerated pizza dough onto the parchment and gently stretch it to an 8 x 13-inch rectangle.
Spread 1/4 cup of barbecue sauce onto the crust and sprinkle on half of the cheese and the red pepper flakes on top.
Season with garlic salt and pepper to taste then drizzle with the remaining barbecue sauce.
Sprinkle the last of the shredded cheese on top and place into the oven.
Bake for 15-16 minutes until the edges are golden and the cheese is bubbly.
Garnish with cilantro before serving.