HEAT oil in large skillet on medium-high heat. Add meat; cook 2 min. on each side or until browned on both sides.
PLACE 1 brisket in each of four half-steam table pans (or in one half-steam table pan for trial recipe). Mix 2 qt. of the chicken broth (or 2 cups of the broth for trial recipe), 1 qt. of the barbecue sauce (or 1 cup of the sauce for trial recipe), 2 cups of the yellow onions (or 1/2 cup of the yellow onions for trial recipe) and the garlic. Pour evenly over meat in pans; cover with foil. Bake in 350ºF-convection oven for 2 to 2-1/2 hours or until meat is very tender.
MEANWHILE, place remaining 2-1/4 qt. yellow onions in two half-steam table pans (or remaining 2 cups yellow onions in one half-steam table pan for trial recipe). Pour remaining 1 qt. chicken broth (or remaining 1 cup broth for trial recipe) over onions; cover with foil. Bake in 350ºF-convection oven for 35 to 40 min. or until onions are tender; cool.
COOL meat; drain. Shred meat. Mix with 2-1/4 cups of the remaining barbecue sauce (or with 9 Tbsp. of the remaining barbecue sauce for trial recipe).
FOR each serving : Spray 1 pizza crust lightly with cooking spray. Grill on medium-high heat 1 min. on each side. Spread with 1 Tbsp. of the remaining barbecue sauce; top with 1 Tbsp. of the green onions, 1/2 cup of the meat mixture, 1/4 cup each of the tomatoes and yellow onions, and 1 Tbsp. cilantro. Sprinkle with 1/3 cup Gouda cheese and 1/4 cup Provolone cheese.
PLACE in parchment paper-lined half sheet pan.
BAKE in 350ºF-convection oven for 10 to 12 min. or until cheeses are completely melted and edge of crust is golden brown.