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For the pesto: In a food processor, process the cilantro, walnuts, cheese, garlic and salt, adding one at a time until combined. Once combined, scrape down the sides of the bowl with spatula. Replace the lid and turn on the food processor. Slowly add the olive oil through the opening in the lid until all of the oil is fully incorporated. Continue to process until smooth.
For the pizza: Insert a pizza stone into the oven and preheat to 650 degrees F. Liberally flour a work surface. Place the dough on the counter to stretch into a 14-inch pizza pie. Once shaped, place on a pizza peel dusted with semolina. First, use a spatula to spread enough cilantro pesto onto the dough to just cover the base, about 1/4 cup, being careful not to tear your dough. Use a little bit of oil to help spread the pesto if needed. Sprinkle the mozzarella over the pesto. Toss the grilled chicken into the BBQ sauce, then place the BBQ chicken evenly on the dough. Top with the red onion and jalapeno slices.