Place the chicken breast in a small container and cover with the Green Chile Marinade. Flip the chicken several times to ensure it is well-coated. Cover and place in refrigerator for 4-6 hours.

Preheat a grill to medium heat. Place the chicken breast on the grill, and cook until done (about 10 minutes). Dice the chicken into cubes about ¾”-1” in size. Set aside.

Preheat oven to 460°F. (Tip: Pizza stones are an invaluable tool for homemade pizza. They absorb the heat of the oven, giving you the perfect cooking surface.)

Prepare the pizza dough by stretching it into a large circle. (I prefer to place a piece of parchment paper under my dough as it makes it easier to get the pizza into and out of the oven.)

In a small dish, combine the olive oil and Beef Spice Rub. Mix well. Brush the mixture around the outer 1” of dough.

Spread ½ cup of Stubb’s Original Bar-B-Q Sauce evenly over the center of the dough.

In a medium bowl, combine the Mozzarella, smoked Gouda, and Cheddar cheeses. Gently toss until mixed. Spread the cheese mixture evenly across the top of the barbecue sauce.

Spread the grilled chicken cubes and sliced onions across the top of the pizza.

Bake in a 460°F degree oven for 12-14 minutes, or until edges of the pizza turn golden in color.

Remove pizza from oven and top with fresh cilantro.

Using a squirt bottle (or sandwich bag with one tiny corner snipped off), drizzle the remaining 2 Tbsp of Stubb’s Original Bar-B-Q Sauce across the top of the pizza.)