Description
A flavorful summer pizza topped with smoky grilled chicken, sweet corn, and tangy BBQ sauce.
Ingredients
Scale
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper
- ½ cup BBQ sauce
- 2 ears corn on the cob
- 2 green onions, chopped
- 4 oz sharp white cheddar cheese, grated
- 4 oz mozzarella cheese, grated
- 2 oz Parmesan cheese, finely grated
- ¼ cup ranch dressing
- 3 tablespoons chopped fresh chives
- Fresh basil and cilantro for garnish
Instructions
- In a large bowl, combine the warm water, yeast, honey, and olive oil. Let it sit for about 10 minutes until foamy.
- Stir in the flour and salt until it forms a dough. Knead on a floured surface for about 5-7 minutes until smooth.
- Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours.
- Season the chicken breasts with salt and pepper, then brush with 2 tablespoons of BBQ sauce. Grill the chicken for 5-6 minutes on each side until cooked through. Let rest before chopping.
- Grill the corn and green onions for 10-12 minutes, then slice the corn off the cob and chop the scallions.
- Shape the risen dough to your desired thickness, then layer BBQ sauce, cheeses, chicken, corn, and green onions.
- Grill the pizza for about 5-8 minutes until the crust is golden and cheese is bubbling.
- Top with extra cheese, ranch dressing, fresh herbs, and serve.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free flour blend. Leftover pizza can be stored in the fridge for 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg