Although it doesn't taste exactly the same, you can save some time by using the sweet and spicy Tiger Sauce as a substitute for the Caribbean sauce in this recipe. Look for it near the hot sauces in your market.�Also, any prepared Jerk seasoning blend works well on the chicken if you would rather not make it from scratch.
1. Make the pizza dough by dissolving yeast and granulated sugar in 3/4 cup warm water in a small bowl or glass measuring cup. Let the mixture sit for 5 minutes or until it gets foamy on top.�
2. Combine flour and 1 tsp. salt in a large bowl. Make a depression in the flour and pour the yeast mixture and oil into it. Stir the liquid gradually drawing more flour into it, until you can form the dough into a ball. Use your hands to knead the dough on a lightly floured surface for 10 minutes, or until the texture of the dough is smooth. Coat dough with oil, cover it and let it sit in a warm spot for 1 to 2 hours or until it doubles in size. Punch down the dough, cover it again and let it sit overnight in your fridge.
3. Make the sauce by combining 1/2 cup brown sugar, water, ketchup, minced onion, vinegar, garlic, lemon juice, 1/2 tsp. salt, red pepper flakes, 1/4 teaspoon ground black pepper, thyme and 1/8 teaspoon ground allspice in a medium saucepan. Simmer over medium/low heat for 7 minutes. Puree cooled sauce in a blender for 10 seconds, then cover it and let it chill out in the fridge. You can also make this sauce a day ahead.
4. Combine remaining sugar, salt, black pepper, paprika, allspice, garlic powder, onion powder, cinnamon and cayenne pepper to make Jerk seasoning. Cover chicken breasts and pound them to about 1/2-inch thick with a kitchen mallet. Spray chicken liberally with olive oil cooking spray (or rub with olive oil), then sprinkle on some seasoning. Grill chicken on a preheated grill for 3 to 4 minutes per side or until done. You can also saute chicken in a skillet on your stove for 4 to 5 minutes per side or until done. Cool and chop into 1/2-inch cubes.
5. Roast red bell peppers by setting them directly over a high flame on a gas stove. Turn the peppers as the skin chars black, then plunge them into ice water and remove the blackened skin. If you don't have a gas stove, you can also roast the peppers on a baking sheet in a 450 degrees F. preheated oven for 45 minutes or until skin is charred, then peel the skin off in cold water. Dice about 2 tablespoons of each pepper for each pizza. Seal the rest of the roasted pepper and refrigerate to use in another recipe later. It will keep for about two days.
6. When it gets close to pizza time, remove the dough from the refrigerator. It needs to warm up for about 2 hours before you use it. Also, place a pizza stone in your oven and crank the temperature up to 500 degrees F.
7. Assemble each pizza by dividing the dough in half and rolling one half into a 10-inch circle on a lightly floured surface. Place the dough onto a pizza pan or a pizza peel that will be used to slide the dough onto the hot pizza stone. Be sure to flour the pan or pizza peel liberally with flour so that the assembled pizza will slide off easily.
8. Spray the pizza dough with a generous amount of olive oil spray. Spoon 3 to 4 tablespoons of sauce onto the dough, followed by 1 cup of shredded mozzarella. Sprinkle 1 cup of diced chicken on next, followed by 1/4 cup of the cooked bacon. Sprinkle 2 tablespoons of diced roasted red bell pepper and 2 tablespoons of diced roasted yellow bell pepper on the pizza. Sprinkle 1/4 cup of thinly sliced onion on next, followed by just a couple tablespoons of additional mozzarella. Slide the pizza onto the pizza stone and bake for 9 to 10 minutes or until the cheese and crust begin to brown. Remove from the oven and sprinkle with 1 tablespoon chopped green onion.
9. Slice pizza into 8 pieces and serve. Repeat for remaining pizza.
