Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
Using a vegetable peeler, make long, thin strips from the zucchini, summer squash, and carrot. Set Aside
Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
Cut the chicken thighs into small bite size pieces. Sprinkle with the Backyard Brick Oven Seasoning. (I like this seasoning blend, but use what you love.)
Heat a large fry pan over medium heat. Add one teaspoon of the olive oil and the chicken bits. Cook stirring often until the chicken is cooked through and browned. Remove from pan and allow to drain on paper towels. Leave the drippings in the pan.
Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
Add the garlic, zucchini, and squash to the pan and cook for another three or four minutes. The veggies should be lightly browned and soft.
Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
Carefully transfer the pizzas to the grill. Cook 7-9 minutes until the cheese has melted slightly and everything is golden. (Keep them moving to avoid burning.) Remove from grill and serve.