In a medium saucepan, whisk together the brown sugar, ketchup, vinegar, water, mustard, Worcestershire sauce, paprika, salt and pepper.

Bring to a boil over medium heat and simmer, whisking frequently, for 5 minutes.

Heat the grill to medium-heat. Lightly oil the grate.

Roll out the dough into 6 (6-inch) rounds. Lay them on a flour-covered cutting board until you’re ready to use them.

Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue.

Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in 2 batches. Close the lid and grill for about 2 minutes, or until there are grill marks on the bottom of each round.

Flip the rounds. As they start to puff up, press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Quickly divide the barbecue sauce, mozzarella cheese, chicken, red bell pepper and onion evenly among the pizzas.

Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill, cut and serve.