Combine chicken breasts, TABASCO® Chipotle Sauce and salt until well mixed. Cover and refrigerate at least 2 hours or overnight, turning occasionally.
Cook chicken about five minutes on each side, turning once. Set aside to cool; slice thinly.
On floured surface with floured rolling pin, roll pizza dough into two 10-inch round circles, 1/4-inch thick. Combine olive oil, TABASCO® Original Red Sauce and garlic in small bowl. Carefully place dough rounds on grill. Cover grill; dough will puff slightly in 2-3 minutes. With tongs and spatula, immediately flip dough onto coolest part of grill. Quickly brush the grilled surface of dough with oil mixture. Top dough with chipotle chicken, bell pepper slices and cheese. Slide pizzas back on hot part of grill. Rotate pizzas frequently so as not to burn. Pizzas are done when top is bubbling and cheese is slightly melted. Sprinkle with chopped cilantro. Serve immediately.
Makes 2 pizzas or 4 servings.