Roll out dough to about 1/4 inch thick and brush both sides with olive oil.
Place dough on heated grill and close grill. Grill for about 4 minutes per side until dough gets starts to brown. Flip carefully and cook for an additional 4-5 minutes.
Remove the dough onto a large sheet tray or pizza pan. Top the dough with a thin layer of barbecue sauce--about 1/4 of a cup. If the meat is not already tossed with barbecue sauce, toss with 1/2 cup additional barbecue sauce. Evenly spread the BBQ meat unto the pizza. Sprinkle the red onions evenly onto the meat, if using, and then cover with cheese.
Place the sheet tray onto your grill and close the grill. Cook for 6-8 minutes until cheese is melted and gooey.
Remove from grill and allow to rest for about 5 minutes before serving. Top with cilantro if desired.
The best advice I have for making grilled pizza of any kind is to BE PREPARED with your supplies beforehand. Be sure to have long tongs, spatula and baking sheet (that will fit on your grill and hold your pizza) ready prior to beginning grilling pizza. Grilling pizza dough is a quick process and you want to be prepared to move fast.
You can also bake this Pulled Pork Pizza in the oven. To do so, roll out your pizza dough on a baking sheet and top the dough with barbecue sauce, pork, and cheese. Bake at 425 degrees for 12-15 minutes until cheese is melted and crust is golden brown.
Feel free to substitute shredded chicken in place of shredded pork. In fact, you can use my recipe for Shredded Chicken cooked in pineapple juice and then just toss it with a bit of your favorite BBQ sauce.