Homemade pizza, in 30 minutes!
We’ve been on a homemade pizza cooking kick lately ever since I discovered the incredible fresh pizza dough from my local grocery store. And this BBQ Chicken Pizza with Sweet Summer Corn might be our favorite yet!
But wait. Isn’t homemade pizza a whole thing with dough proofing and fancy equipment?
Turns out, it doesn’t have to be! After a few simple trial runs, I figured out how to get a crispy, golden crust and gooey, cheesy topping with minimal effort. We’re talking dinner on the table in 30 minutes using just a handful of store-bought shortcuts!
My Top Tips
- Pick a BBQ sauce you love: It makes up a TON of the flavor!
- Use rotisserie chicken: It’s a massive time saver.
- Skip the fancy tools: A regular baking sheet works like a charm—no pizza stone needed.
- Don’t forget the cornmeal: A light sprinkle under the crust adds a subtle crunch and keeps it from sticking to the pan.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn. Fresh corn on the cob tastes best when it’s lightly charred in a skillet with a bit of butter. If using canned or frozen, just drain or thaw it fully and pat dry to avoid excess moisture.
- Seasonings. I used a simple mix of paprika, garlic, salt and pepper on the corn to give it a smoky-savory kick to balance it’s natural sweetness.
- Pizza dough. Store-bought dough keeps things easy and still delivers that chewy, golden crust. Just make sure to let it come to room temp before rolling so it doesn’t spring back on you.
- Cornmeal. A light sprinkle under the dough helps prevent sticking and adds a subtle crunch to the bottom of the crust.
- BBQ sauce. As I mentioned, use one you really like the taste of—sweet, smoky, spicy… whatever you like! Here in Texas I love Stubb’s or Franklin’s BBQ sauce since they’re both local Austin faves, but Sweet Baby Ray’s is great for a touch of sweetness.
- Chicken. Instant Pot chicken works great, or grab a rotisserie to save time. I like to shred mine so it spreads out more evenly, but cubed is fine too.
- Cheeses. White cheddar adds bold flavor, while Gruyere melts like a dream and brings a creamy, slightly nutty vibe. No Gruyere? Monterey Jack or mozzarella will work, too.
- Optional toppings. A drizzle of ranch, fresh cilantro, green onions, maybe even some pickled red onions if you’ve got them—totally up to you. Pile ’em on to your heart’s content.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the corn.
Cook the corn in butter over medium heat until lightly charred. Stir in the seasonings and set aside to cool.
Pro Tip: Use a cast-iron skillet if you have one for the best golden and charred kernels!
Prep the Chicken
Toss the cooked chicken with some of the barbecue sauce and set aside.
Pro Tip: Shredded chicken works best here—more coverage means more flavor in every bite.
Roll out the dough.
Lightly flour a large surface, such as a countertop or cutting board, and roll the dough into a 12-inch circle. Use a rolling pin to start, then your hands to gently stretch it out, keeping the edges a bit thicker than the center.
Pro Tip: Letting your dough come to room temp makes it way easier to handle and keeps it from springing back.
Build the pizza.
Sprinkle cornmeal onto a baking sheet or pizza stone and lay the dough on top. Use a fork to poke a few holes in the center to keep it from bubbling. Spread on some barbecue sauce, then layer with cheese, chicken, and corn. Finish with a little more cheese on top.
Pro Tip: That sprinkle of cornmeal helps prevent sticking and adds a subtle crunch to the crust. No pizza stone necessary!
Bake, top, and dig in!
Bake on the bottom rack of a hot oven until the crust is golden, the cheese is bubbly, and the edges are just starting to char. Let it cool for a couple of minutes, then drizzle with more barbecue sauce or ranch and top with fresh herbs or green onions. Slice it up and dig in!
Pro Tip: Take it up a notch by making your own Pickled Red Onions for a tangy bite or Homemade Ranch Dressing for a creamy finish!
FAQs
You can prep the corn, chicken, and even roll out the dough a few hours in advance. Just hold off on assembling until you’re ready to bake so the crust gets crispy.
No worries! It just helps with sticking and adds a tiny bit of crunch. You can skip it or use a little flour or parchment paper instead.
Absolutely. Mozzarella, Monterey Jack, or even fontina are all melty options that work great in place of Gruyere.
Let the pizza cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back the crispiness.
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BBQ Chicken Pizza with Summer Corn
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Ingredients
- 1 tablespoon salted butter
- 1 cup fresh corn kernels see note if using canned or frozen
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 garlic clove finely minced
- 1 pound pizza dough
- 2 teaspoons cornmeal
- ⅔ 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 (Optional):
- Ranch dressing
- Pickled red onions
- Fresh cilantro finely chopped
- Green onions green parts only, thinly sliced
Instructions
- Preheat the oven to 475°F.
- Melt the butter in a medium skillet over medium heat. Add the corn and cook, stirring every 2-3 minutes, for 6-8 minutes, or until lightly charred. Stir in the paprika, salt, black pepper, and garlic. Cook for 30 seconds, or until fragrant. Remove from the heat and let cool.1 tablespoon salted butter, 1 cup fresh corn kernels, ¼ teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon black pepper, 1 garlic clove
- In a large bowl, toss the cooked chicken with ¼ cup of the barbecue sauce. Set aside.1 cup cooked chicken
- Lightly dust a large surface with flour. Roll out the pizza dough into a 12-inch circle, using a rolling pin at first, then press and gently stretch with your hands to form an even crust. Keep the edges slightly thicker and the center thinner for the best texture.1 pound pizza dough
- Sprinkle a baking sheet or pizza stone with cornmeal and transfer the dough on top. Use a fork to poke holes in the center to prevent bubbling. Allow the crust to rest a few minutes while you prepare the remaining ingredients.2 teaspoons cornmeal
- Spread 3-4 tablespoons of the barbecue sauce evenly over the center of the crust, leaving a 1-inch border around the edges. Layer the pizza with ¾ cup cheddar cheese, ¼ cup Gruyere, the chicken, charred corn, and red onions. Sprinkle the remaining ¼ cup cheddar and ¼ cup Gruyere on top.1 cup shredded white cheddar cheese, ½ cup shredded Gruyere cheese, ¼ cup thinly sliced red onion
- Bake for 12-15 minutes, or until the crust is golden brown, bubbly, and slightly charred. Remove from the oven and let cool for 2-3 minutes before slicing.
- Serve with the remaining barbecue sauce, a drizzle of ranch dressing, and toppings like pickled red onions, fresh cilantro, and green onions, if desired.Ranch dressing, Fresh cilantro, Green onions, Pickled red onions
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Notes
- Cheeses: If needed, substitute Gruyere with Monterey Jack or mozzarella.
- Pizza Dough: Let your dough come to room temperature before rolling it out—this makes it easier to stretch and prevents shrinking.
- Extra Crispy Crust: Bake the pizza on a preheated pizza stone for an extra crispy bottom. If using a baking sheet, place it on the bottom rack for best results.
- Corn Options: Fresh, frozen, or canned corn all work great in this recipe! If using canned, be sure to drain it well. For frozen corn, thaw and pat it dry to prevent excess moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More BBQ Sauce Recipes
Have a little BBQ sauce leftover? Here are a few other delicious ways to use it up!
