About
The Summer Grilled Chicken Pizza doesn't just like grilling. It loves grilling! It's as excited about grilling this season as you are! Every yummy component is made with the kiss of grilled deliciousness! The dough is crispy and golden, the chicken is juicy, tangy, and savory, the corn is sweet and sunny, and the cheese is hot and melty! Summer Grilled Chicken Pizza wants to enjoy the season to the fullest, and you're sure to feel the same from the very first bite!
Ingredients
- For the pizza dough:
- 1 cup water, warm
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil, plus more, to taste, for greasing the bowl
- 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the work surface and the pizza peel
- 1 teaspoon salt
- For topping:
- 2 chicken breasts, boneless and skinless
- kosher salt, to taste
- black pepper, to taste
- 1/2 cup barbecue sauce, divided, plus more, to taste
- 2 scallions, whole
- 3 ears corn on the cob, husked
- coarse cornmeal, to taste, for dusting the pizza peel
- 4 ounces sharp white cheddar cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 2 ounces parmesan cheese, finely grated, plus more, to taste, for topping
- 4 tablespoons ranch dressing, divided
- cilantro, optional, to taste
- pickled onions, to taste, homemade or store-bought
Directions
Step 1 -In a large bowl, add the water, the yeast, the honey, and 1 tablespoon of the olive oil and stir to combine.
Step 2 -Allow the yeast mixture to sit until foamy, about 10 minutes.
Step 3 -Add 2 cups of the flour and 1 teaspoon of the salt to the yeast mixture and stir with a spook until a sticky dough forms.
Step 4 -Using the extra flour, lightly dust a work surface.
Step 5 -Using your clean hands, add the dough to the prepared work surface and knead the dough into a ball, while incorporating 1/2 cup of the remaining flour into it, about 2-4 minutes.
Step 6 -Using the extra olive oil, grease a large bowl.
Step 7 -Place the dough ball into the prepared bowl, turning the dough to coat it.
Step 8 -Cover the bowl with a towel and place it in a warm place to rise, about 1 hour-1 hour 30 minutes.
Step 9 -Preheat the grill to the highest setting.
Step 10 -Season the chicken breasts with the kosher salt and the pepper.
Step 11 -Brush the chicken breasts evenly with 2 tablespoons of the barbecue sauce, making sure to coat all sides.
Step 12 -Grill the chicken breasts, flipping them once, until they reach an internal temperature of 165 degrees F, about 5 minutes per side.
Step 13 -Transfer the chicken breasts to a plate and let them rest for 10 minutes.
Step 14 -Add the scallions to the grill and cook, while rotating them frequently, until charred, about 2-3 minutes. Transfer the scallions to a plate.
Step 15 -Add the corn to the grill and cook, while rotating the cobs every 2 minutes, until lightly charred, about 10-12 minutes. Transfer the corn to a plate.
Step 16 -Chop the chicken breasts into bite-sized pieces.
Step 17 -Slice the scallions into small pieces.
Step 18 -Slice the corn kernels from the cobs.
Step 19 -Ensure the grill temperature is between 450-500 degrees F.
Step 20 -Punch the dough down.
Step 21 -Using the extra flour, dust a work surface.
Step 22 -Turn the punched-down dough onto the prepared work surface and, using a rolling pin or your hands, form the dough loosely into your desired shape.
Step 23 -Place a towel over the dough and let it rest for 5 minutes.
Step 24 -Using the extra flour and the cornmeal, dust a pizza peel very well.
Step 25 -Transfer the pizza dough to the pizza peel, rolling it out more, as needed.
Step 26 -Immediately spoon 6 tablespoons of the remaining barbecue sauce on top of the dough and spread it out evenly and quickly.
Step 27 -Sprinkle the barbecue layer with about 1/2 of the cheddar cheese, 1/2 of the mozzarella cheese, 1 ounce of the parmesan cheese, the chicken pieces, the scallions, and the corn.
Step 28 -Evenly sprinkle the remaining cheddar, the remaining mozzarella, and 1 ounce of the remaining parmesan on the pizza.
Step 29 -Drizzle the pizza with the extra barbecue sauce.
Step 30 -Drizzle the pizza with 2 tablespoons of the ranch dressing.
Step 31 -Quickly and gently slice the pizza onto the grill grates and immediately reduce the heat directly under the pizza to low, leaving the other burners as they are.
Step 32 -Close the grill lid and cook until the pizza dough is bubbly, golden, and the edges are puffed up, about 5-8 minutes.
Step 33 -Slide the pizza peel under the pizza and transfer it to a cutting board.
Step 34 -Drizzle the pizza with the remaining ranch dressing.
Step 35 -Sprinkle the pizza with the extra parmesan cheese, the cilantro, and the pickled onions.
Step 36 -Slice and serve.
