Description
This BBQ Chicken Pizza with Summer Corn combines a crispy hand-stretched crust with a smoky barbecue sauce, tender cooked chicken, and sweet charred corn. Topped with a blend of shredded cheddar and Gruyere cheeses, fresh red onions, and finished with a drizzle of ranch dressing and vibrant pickled red onions, fresh cilantro, and green onions, this flavorful pizza is perfect for a satisfying summer meal.
Ingredients
Scale
For the Corn Topping
- 1 tablespoon salted butter
- 1 cup fresh corn kernels (see note if using canned or frozen)
- ¼ teaspoon paprika
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 garlic clove (finely minced)
For the Pizza
- 1 pound pizza dough
- 2 teaspoons cornmeal
- â…” cup barbecue sauce (divided)
- 1 cup cooked chicken (shredded or cubed)
- 1 cup shredded white cheddar cheese
- ½ cup shredded Gruyere cheese
- ¼ cup thinly sliced red onion
For Serving
- Ranch dressing
- Pickled red onions
- Fresh cilantro (finely chopped)
- Green onions (green parts only, thinly sliced)
Instructions
- Preheat the oven: Preheat your oven to 475°F to ensure it is hot enough for a crispy, golden crust.
- Cook the corn: Melt the butter in a medium skillet over medium heat. Add the fresh corn kernels and cook, stirring every 2-3 minutes for 6-8 minutes until the corn is lightly charred. Stir in paprika, salt, black pepper, and minced garlic. Cook for an additional 30 seconds until fragrant, then remove from heat and let cool.
- Prepare the chicken: In a large bowl, toss the cooked chicken with ¼ cup of the barbecue sauce until evenly coated. Set this aside.
- Roll out the dough: Lightly dust a large surface with flour. Roll the pizza dough into a 12-inch circle using a rolling pin. Then press and gently stretch the dough with your hands to form an even crust, keeping the edges thicker than the center for better texture.
- Prepare the crust base: Sprinkle a baking sheet or pizza stone with cornmeal. Transfer the rolled dough onto it. Use a fork to poke holes in the center of the dough to prevent bubbling during baking. Let the crust rest a few minutes while assembling the toppings.
- Add sauces and toppings: Spread 3 to 4 tablespoons of barbecue sauce evenly over the center of the crust, leaving a 1-inch border around the edge. Layer ¾ cup of shredded white cheddar cheese, ¼ cup Gruyere cheese, the barbecue-coated chicken, charred corn, and sliced red onions. Sprinkle the remaining ¼ cup cheddar and ¼ cup Gruyere evenly on top.
- Bake the pizza: Place the pizza in the preheated oven and bake for 12 to 15 minutes, or until the crust turns golden brown, bubbly, and slightly charred. Remove from oven and let cool for 2 to 3 minutes before slicing.
- Serve: Serve slices with the remaining barbecue sauce and a drizzle of ranch dressing. Optionally top with pickled red onions, fresh cilantro, and thinly sliced green onions for added flavor and color.
Notes
- If using canned or frozen corn, drain and pat dry before cooking to avoid excess moisture on the pizza.
- Allowing the crust to rest after rolling out helps prevent shrinkage during baking.
- Using a pizza stone will help achieve a crispier crust, but a baking sheet works well too.
- Adjust barbecue sauce quantity to taste depending on desired sauciness.
- Feel free to substitute chicken with cooked pulled pork or beef for variation.
