Prepare buffalo sauce by combining tomato sauce, wing sauce & worcestershire sauce in a large bowl. Set aside.

Preheat grill. Season chicken breasts with desired seasonings, & grill until no longer pink inside; if you cut them in half width wise (like butterflying them) it will take about 3-4 minutes on each side. Scrape grill clean. Dice up chicken, toss in bowl with buffalo sauce & place all other prepped ingredients on a tray so they’re ready to go and easily accessible.

Roll out each piece of pizza dough on a floured surface to about ⅓ of an inch thick. Lightly brush with oil.

Make sure grill grates are clean, and lightly grease them. (Tip: An easy way to grease grill grates is to dip a few folded paper towels in vegetable oil and use a pair of tongs to hold them and lightly rub them along grill grates.) Place dough oil-side down on grill. Lower heat just a bit and close the lid. Cook for a 2-3 minutes, checking for the dough to look puffed, and golden brown on the bottom. Lightly brush top side of dough and flip.

Immediately top with the chicken & buffalo sauce mixture. Sprinkle cheese & green onions on top & quickly close the lid. (Turning off the heat now, is a good idea, if you don't have any more pizzas to make. If you do have more pizzas to grill, just make sure the heat is turned down.) Cook for a few more minutes until crust is cooked and toppings are melted and bubbly. If bottom crust is getting too done, place on top rack, or as stated before, turn off heat directly under pizza to let center of dough and toppings continue to cook. (If needed, you can always pop pizzas under the broiler to brown tops.) Enjoy!