Preheat oven to 450 degrees Fahrenheit.

On a greased baking sheet, press the pizza dough into your desired shape, until it’s about 1/8 inch thick. Bake for 17–21 minutes and set aside.

In a large sauté pan, heat the oil over medium-high heat. Add the onions and sauté until they begin to soften, about three minutes. Add the chipotles, garlic, cumin, and salt, and sauté until fragrant, about one minute. Stir in the tomatoes, stock, and almond milk and cook about two minutes, until the mixture comes to a simmer and thickens slightly. Add the chicken and stir to coat well. Cook until the sauce has thickened, about five minutes.

In a small saucepan, combine the vinegar, water, sugar, and salt over medium-high heat. Bring to a simmer. Add the onions and turn off the heat. Transfer everything to a glass container. Set aside to cool completely, then store in the refrigerator for up to one week.

Preheat oven to 350 degrees Fahrenheit. Top the crust with the chicken/sauce, and add jalapeños and black beans.

Warm the pizza for about five minutes, then finish with cilantro and a drizzle of truffle mayonnaise or spicy mayonnaise. Slice and serve warm.