Mix roasted garlic, tomato, and half of the cilantro in food processor until blended, set aside.
Partially cook the carne asada. Let rest for 5 minutes then dice meat.
Prepare all toppings. Shred jack cheese, crumble cotija, thinly slice white onions, chop remaining cilantro, and slice jalapeño if using.
Preheat grill on high with lid closed.
Roll out pizza dough and place on a pizza peel dusted with cornmeal.
Spread tomato mixture on dough, leaving about 1 inch around the outside for crust.
Layer the cheese and remaining toppings evenly over the sauce.
Wet crust with lime juice and sprinkle with sea salt.
Slide pizza directly onto grill grate and close lid. Turn heat to medium/low.
After about 5 minutes, once crust is partially cooked, rotate pizza for even cooking.
Cook until cheese is bubbly and crust is done to desired crispness.
Use pizza peel to remove pizza from grill and place on cutting board. Zest a lime over the top of the pizza, dust with remaining cilantro, cut into 8 equal slices, and enjoy!