Preheat oven to 375 degrees.
Place six whole jalapeños in tin foil and drizzle with olive oil. Place in oven and roast for 20 minutes. Remove from oven and carefully open tin foil as peppers will be hot and steamy. Allow to cool, and set aside.
Preheat oven to 400 degrees.
Add sauce or marinara to the crust, then top with mozzarella and cheddar cheeses.
When peppers are cool enough to handle safely, slice five of them, leaving one whole pepper.
Arrange pepper slices on top of pizza.
With the last remaining pepper, cut a slit down the center. Open pepper slightly and using a spoon fill the bod of the pepper cavity with about a teaspoon of cream cheese. Place in center of pizza.
Lightly dot the pizza with the remaining cream cheese.
Place in oven and bake ten minutes, or until all the cheese is melted and the crust is golden.
Sprinkle with fresh parsley, and serve.