BBQ Chicken Pizza with Summer Corn
This crowd-pleasing pizza features a perfectly crisp crust topped with tender shredded chicken in tangy BBQ sauce, sweet caramelized summer corn, and a blend of melty mozzarella and smoky Gouda. It's a quick and flavorful weeknight dinner or potluck star that tastes like summer on a slice.
Equipment
- Pizza stone or inverted baking sheet
- Oven
- Small bowl
- Parchment paper
- Cutting board
- Chef's knife
- Measuring cups and spoons
- pastry brush
- Pizza cutter or sharp knife
Ingredients
- 1 lb pizza dough, room temperature
- 1 cup cooked shredded chicken e.g., rotisserie
- ½ cup your favorite BBQ sauce, plus extra for drizzling
- 1 ½ cups shredded low-moisture whole milk mozzarella cheese
- ½ cup shredded Gouda or smoked provolone cheese
- 2 ears fresh summer corn, kernels cut from the cob about 1 cup
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 tablespoon olive oil, for brushing the crust
- Cornmeal or semolina, for dusting the pan
Instructions
- Place a pizza stone or an inverted baking sheet on the lowest rack of your oven. Preheat it to 500°F (260°C) for at least 30 minutes. While the oven heats, let your pizza dough come to room temperature on a lightly floured surface.
- In a small bowl, combine the shredded chicken with 1/4 cup of the BBQ sauce. Stir until every piece is well coated. Set aside.
- Dust a piece of parchment paper with cornmeal or semolina. Place the dough on top and gently press it into a 12-inch circle, leaving the edges slightly thicker for a puffy crust. Use your hands, not a rolling pin, to preserve air bubbles.
- Brush the outer edge of the dough with olive oil for a golden, crispy finish. Spread the remaining 1/4 cup of BBQ sauce evenly over the dough, leaving a 1-inch border. Sprinkle half the mozzarella and Gouda over the sauce. Distribute the BBQ chicken, fresh corn kernels, and red onion slices evenly. Top with the remaining cheese.
- Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The corn should be slightly charred at the edges.
- Remove the pizza from the oven and let it rest on a cutting board for 2 minutes. Drizzle with a little extra BBQ sauce, sprinkle with fresh cilantro, and slice into wedges. Serve immediately.
Notes
For best results, use fresh summer corn; frozen corn can be substituted if thawed and patted dry. If you're short on time, a pre-baked crust or naan works well. To prevent a soggy crust, do not overload the pizza with toppings. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or toaster oven.