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Place a pizza stone in the top ⅓ of your oven and heat your oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal.
Gently stretch the pizza dough into a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spread the barbecue sauce over the crust.
Sprinkle the dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of Parmesan cheese.
Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve.