Slice chicken tenders on the diagonal into 1/4-inch pieces. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large saute pan, heat 2 tablespoons olive oil over medium high heat. Add chicken to pan and saute 5-6 minutes or until golden brown. Add chopped rosemary and stir to combine. Add garlic and stir for another minute or until fragrant. Remove chicken to a plate and reserve.
In same pan, add 1 tablespoon olive oil over medium heat. Add onions and saute for 10-15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.
In a nonstick saute pan placed over medium low flame, heat 1 tablespoon olive oil. Add potatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Saute about 6-8 minutes, tossing occasionally, and cook until potatoes are softened and lightly browned.
Divide dough into four pieces. Roll out so each is about 8 or 9 inches in diameter. Heat grill on medium.
Before placing on grill, brush one side of each pizza with 1 teaspoon olive oil. Place dough on grill grates, oil side down. Grill for 3-4 minutes and then turn. Top each pizza with onions, potatoes, and chicken. Add mozzarella cheese and sprinkle with Parmesan. Close grill and cook another 4-5 minutes or until toppings are heated through and cheese is melted. Serve immediately, cutting each pizza into quarters.