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Preheat the oven to 450°F.
Heat 2 teaspoons of the oil in a large skillet over medium heat.
Add onion and garlic and cook, stirring frequently, until softened, 3 to 4 minutes.
Add Brussels sprouts and salt and cook, stirring occasionally, until vegetables are very soft and begin to brown, 7 to 8 minutes more.
Place the pizza crust on a pizza stone or large baking sheet.
Brush crust with remaining 2 teaspoons oil and layer with mozzarella.
Top with Brussels sprout mixture and sprinkle with chicken and Parmigiano Reggiano.
Bake until crust is crispy on the bottom and toppings begin to brown, 15 to 20 minutes.
Cool pizza on the stone or pan for 5 minutes, then cut into slices and serve with red chile flakes on the side.