Prepare Mop Sauce. Meanwhile, remove skin from chicken and discard. Remove meat from bones; discard bones. Use two forks to pull chicken into small pieces (you should have 3 to 4 cups). Set meat aside.

Preheat oven to 450 degree F. Place bread shell or pizza crust on a large greased baking sheet. Bake for 5 minutes. Remove from oven. Spread Mop Sauce over bread shell or crust to within 1/2 to 1 inch of the edge. Sprinkle with 2 cups of the chicken (save remaining chicken for another use), cheese and sweet pepper. Sprinkle with bacon. Bake for 10 to 12 minutes more or until cheese is just melted and bubbly. Cut into wedges. Serve immediately. Makes 6 servings.

In a small saucepan stir together 1 cup apple juice; 1 cup cider vinegar; 1 teaspoon packed brown sugar; 1 clove garlic, minced; 1/2 teaspoon dry mustard; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; and 1/2 to 1 teaspoon bottled hot pepper sauce. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture is reduced to 1 cup. Add 2 seeded and chopped tomatoes (1-1/2 cups) and one half (1/3 cup) of a 6-ounce can tomato paste; stir to combine. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes more or until slightly thickened, stirring occasionally. Use immediately or cool; cover and store in the refrigerator for up to 1 week.

Make double the amount of sauce in a medium saucepan and reserve extra to make another pizza or omit the tomatoes and tomato paste to use as a barbecue sauce.