1. Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Cut chicken into thin strips.
3. Place crust on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
4. Brush crust with remaining 2 tablespoons marinade. Layer crust with 1/2 of the cheese, grilled chicken, tomatoes, onions and remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately. Sprinkle with crushed red pepper or oregano, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
