Preheat oven to 425 degrees. Lightly spray pizza pan with PAM.
PIZZA DOUGH: Place ingredients in pan of bread machine in the order they are listed.
Select 1-lb setting and then select dough cycle and start your machine.
NOTE: While dough is kneading, prepare pizza filling.
Once machine has finished it's work, oil hands and stretch dough by allowing the dough to hang from your hand while turning it slowly in a circular motion. Once the appropriate size or close to size you need, lay onto pizza pan, pierce a few times with a fork. Press edges out as needed to fit your pan. If you are already a pro with pizza and can toss, then toss your pizza dough. I've not mastered that yet! Bake for about 8 to 10 minutes; remove from oven and top with pizza filling.
NOTE: do not roll out the pizza dough or you will have a tough dough.
NOTE: If using store bought dough, prepare as instructed on package.
PIZZA FILLING: Fry bacon, drain on paper towels and set aside. Reserve bacon drippings.
Cut chicken breat into medallions or strips about 1/4 inch thick, maybe slightly thickery. Fry chicken in about 2 tablespoons of the hot bacon grease over medium heat, flipping a couple of times. Reduce heat to med/low and continue cooking for about 5 minutes or until chicken is done. Turn heat off and let chicken cool in bacon grease. Once cool enough to handle, drain chicken pieces on paper towels.
Shred chicken with hands or 2 forks. Place in bowl and add about 1/4 cup of your favorite BBQ sauce, toss to combine; set aside.
Spread 1/2 cup of BBQ sauce over pizza dough. Top with chicken and bacon; top with cheese.
Return to hot preheated oven for an additional 10 minutes.