Place a pizza stone on the grill and preheat over medium-high heat (about 550˚F).
Stretch dough into desired shape. Place it on a pizza peel dusted with cornmeal if you have one for easy transfer.
Spread LA VICTORIA® Thick 'N Chunky Salsa Verde over dough in an even layer, leaving a small border for the crust.
Top evenly with Monterey Jack cheese and queso fresco. Sprinkle over chorizo, tomato halves, and slices of red onion.
Transfer to pizza stone and grill for 7 to 10 minutes until the crust is golden on the edges.
Remove from grill and top with additional LA VICTORIA® Thick 'N Chunky Salsa Verde as desired.