Preheat the grill to high heat, 500-600 degrees F. Place a large baking stone over the grates.
Place the chopped chicken in a medium bowl and pour 1/4 cup Soy Vay® Veri Veri Teriyaki Sauce over the top. Toss to coat.
Cut the pizza dough into four equal pieces, then roll each piece out into an 8-inch circle. Spread 1 tablespoon of teriyaki sauce over each crust, leaving a 1/2 inch rim around the edges. Then top each pizza with chicken, pineapple, bacon, scallions and a scant sprinkling of cheese. It's best not to overkill on any topping.
Slide the pizzas onto a baking sheet with a large flat spatula. Then transfer them to the hot baking stone on the grill. (You may need to grill one or two at a time.) Close the grill and cook for 3-5 minutes, until the edges are crisp and bubbly. Remove and repeat if needed.
NOTE: To make this pizza in the oven, preheat to 450 degrees F and place a baking stone in the oven to heat. Bake for 8-10 minutes.