BBQ Chicken Pizza with Summer Corn
Ready in 30 minutes, and no pizza stone required!, this BBQ Chicken Pizza with Summer Corn is about to change your definition of pizza night! Shredded rotisserie chicken, tangy barbecue sauce, sweet skillet-charred corn, and a mix of cheese are layered onto a store-bought dough and then baked in the oven until perfectly golden!
Servings: 8 slices
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
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
Calories: 334kcal | Carbohydrates: 42g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 907mg | Potassium: 179mg | Fiber: 2g | Sugar: 13g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg
