Description
This Summer Grilled BBQ Chicken Pizza is a delightful and flavorful pizza, perfect for a summer gathering. Homemade dough is topped with grilled BBQ chicken, sweet corn, a blend of cheeses, and a tangy ranch drizzle.
Ingredients
Units
Scale
Dough:
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Topping:
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper
- 1/2 cup your favorite BBQ sauce, plus more for drizzling
- 2 ears corn on the cob
- 2 green onions
- 4 ounces freshly grated sharp white cheddar cheese
- 4 ounces freshly grated mozzarella cheese
- 2 ounces finely grated parmesan cheese, plus more for topping
- 1/4 cup your favorite ranch dressing
- 3 tablespoons chopped fresh chives
- Quick pickled onions, for topping
- Fresh basil and cilantro for topping
Instructions
- Prepare Dough: In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- Grill Chicken and Vegetables: While the dough is rising, preheat the grill to the highest setting. Season the chicken breasts all over with salt and pepper. Brush with 2 tablespoons of the BBQ sauce, then grill them for about 5 minutes a side, until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before chopping it up. Add the ears of corn and the green onions to the grill. The green onions will only take 2-3 minutes. The corn will take about 10 to 12 minutes, rotating it every few minutes. Once done, slice the corn from the cob. Slice the green onions into small pieces.
- Prepare Pizza Toppings: Have your cheese grated and ready to go.
- Shape Dough: After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.
- Assemble Pizza: Generously cover a pizza peel with flour and coarse grind cornmeal. Transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed. Spoon some of the BBQ sauce all over the dough quickly. Top with a sprinkling of cheese, then the chopped chicken, the corn and green onions, more cheese and another drizzle of BBQ sauce. Drizzle with about 2 tablespoons of ranch dressing.
- Grill Pizza: Quickly and gently use a spatula or additional pizza peel to slide your pizza directly onto the grill grates. Decrease the heat directly under the pizza to low – just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes. Rotate the pizza a few times if needed.
- Finish and Serve: Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with a sprinkling of parmesan, a drizzle of remaining ranch dressing, fresh chives, basil, cilantro, and pickled onions. Enjoy!
Notes
- Using a pizza stone on the grill will help achieve a crispy crust.
- Adjust the amount of BBQ sauce and ranch dressing to your preference.
- Feel free to use other toppings, such as bell peppers or red onions.
- Pickled onions can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
