off the grill and the vegetables and sauce have been prepared.

1. Do ahead: To make the Caribbean Sauce, combine the sweet chili sauce and jerk seasoning in a small saucepan and bring to a simmer over medium-low heat. Blend the water and cornstarch to make a paste, then whisk it into the simmering sauce and stir until the sauce is thickened. Set aside until ready to use.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Place the chicken breast between 2 sheets of plastic wrap and pound it gently until it is 1 / 2 -inch thick. Coat it on both sides with the vegetable oil.

4. Combine the jerk seasoning with the cayenne and sprinkle the mixture on both sides of the chicken.

5. Cook the breast 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Remove from the grill and let cool, then slice it into 3 / 4 -inch pieces. Cover and refrigerate.

6. Put the halves of the red and yellow bell peppers on the grill, skin side down, and char until the skin blisters. When they are cool enough to handle, peel or rub the skin off and cut the peppers into 1 / 4 -inch strips and set them aside.

7. If using sheet pans, preheat the oven to 500°F. Spread a little olive oil over the sheet pans and put them in the hot oven 10 minutes before baking the pizzas.

8. Sprinkle a work surface with the all-purpose flour and roll out the balls of dough to form three 9-inch crusts. Pinch the edges with your fingers to keep to toppings from sliding off.

9. Use the back of a large spoon to spread a portion of the Caribbean Sauce over each of the crusts up to the rim.

10. Divide 1 cup of mozzarella over each crust, then layer the sliced white onion over the cheese. Follow with the peppers, bacon, and cooked chicken. Finish with the remaining 1 / 2 cup cheese.

11. Use a pizza peel to slide the pizza onto the pizza stone, or carefully slide it onto the back of the hot sheet pan.

12. Bake until the crust is golden and the cheese is bubbly, 9 to 10 minutes on a stone, 12 to 14 on a sheet pan.

13. Garnish the pizzas with the chopped green onion. Cut into wedges and serve hot.