Instructions

1. Prepare outdoor grill for direct grilling over medium heat. Coat chicken with oil and rub with spice rub. Place chicken on hot grill; cover and cook 10 minutes or until internal temperature reaches 160°, turning once. (Internal temperature will rise 5 to 10° upon standing.) Transfer chicken to cutting board; let cool and chop.
2. In large skillet, cook bacon over medium heat 8 minutes or until almost crisp, stirring occasionally; transfer to paper towel-lined plate to drain.
3. Prepare grill for indirect grilling over medium heat. Sprinkle bottom of rimmed baking pan with cornmeal. Lightly flour work surface; place dough on prepared surface. With rolling pin, roll dough to 12- to 14-inch round; carefully transfer onto pan over cornmeal and poke several times with fork to vent.
4. Slide dough round onto center of hot grill rack; cover and cook 8 minutes or until bottom of crust is browned, rotating once; transfer crust back to bottom of pan. Leaving 1-inch border, spread 1/2 cup barbeque sauce over crust; top with cheeses, chicken, bacon and onion; drizzle with remaining 3 tablespoons barbeque sauce. Slide pizza onto center of hot grill rack; cover and cook 7 minutes or until cheese melts and edges of pizza are golden brown, using tongs to move pizza if necessary to prevent burning. Transfer pizza to cutting board; sprinkle with cilantro and cut into 8 slices.