Grilled Pizza with Tomatillo Chicken and Red Onion - Rick Bayless

Ingredients

• 1 1/2 cups warm tap water
• 1 envelope (2 1/4 teaspoons) rapid-rise yeast or pizza dry yeast
• 1 tablespoon sugar
• 2 tablespoons olive oil, plus more for brushing onions and crust
• 3 2/3 cup all-purpose flour, plus extra for kneading and rolling
• 1/3 cup cornmeal
• Salt
• 2 medium red onions, peeled and cut into 1/4-inch slices
• 1 large rotisserie chicken, meat shredded into large pieces
• 2 16-ounce jars of your favorite tomatillo salsa (approximately 3 cups)
• 4 to 5 cups shredded melting cheese (I used a blend of white cheddar and Monterey Jack)