Turn out 1 lb. purchased pizza dough onto a lightly floured surface and cut into four equal portions; pat each portion into a round. Working with one round at a time, roll into an 8-inch circle. Transfer to an ungreased baking sheet. Brush dough with olive oil. Repeat with remaining dough.
In a saucepan, bring orange juice, apple cider vinegar, red onion and kosher salt to boiling, stirring occasionally.
Remove from heat and cool to room temperature.
Transfer to a glass jar, cover and refrigerate until ready to use or up to 3 days. Drain liquid before using.
Preheat oven to 500°F.
Bake dough circles in oven 7 minutes or until they begin to bubble and brown. Transfer crusts to a cutting board and continue with plating.
Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat.
Carefully slide one or two dough circles onto the grill rack. Grill for 1 minute. Turn over with tongs or a long-handled metal spatula and cook 45 seconds or until dough surface is bubbling and golden brown. Transfer grilled pizza crusts to a cutting board. Repeat with remaining dough circles, then continue with plating.
Brush pizza crusts with olive oil and spread with guacamole. Top with zucchini, cherry tomatoes, bell pepper, chicken, goat cheese and Quick Pickled Red Onion. Sprinkle with cilantro and drizzle with additional oil. Cut into slices and serve immediately.