Homemade pizza is endlessly versatile and easy to put together once you have a favourite dough recipe down. I’ve been in love with our local corn lately, featured here in a pasta, and here in a pizza that echoes of a corn chowder but in flatbread form. This pizza came about from what I was able to scrounge in the fridge and pantry in order to whip together a supper after an evening golfing.
Makes: 1 pizza – about 15″ diameter
You will need:
- 1 chicken breast
- 1 cup fresh corn, removed from cob- about 1 cup of kernels
- about 1/2 cup thinly sliced red onion (about half of a small red onion)
- about 1/2 cup of your favourite BBQ sauce
- 1 cup shredded garlic gouda cheese – preferably Thunder Oaks if you can get it
Tl’s-works-every-time pizza dough* this is a half recipe to make one pizza rather than 2 you could also make the full recipe as seen here, and then put half in the fridge to use in the next day or two.
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 1/4 tsp yeast (quick rise or traditional, either works, traditional will just take longer to rise)
- 2/3 cup very warm water
Mix dry ingredients, including yeast, for dough. Add very warm water and knead a few minutes until all ingredients have come together in a smooth dough. If dough seems too sticky, add a bit more flour. Rub dough with a tbsp or so of oil, cover, and let rise in a warm place until you are ready to roll out for ingredients. Prepare your other ingredients. Your dough will probably double in this time but if it doesn’t QUITE double, it will all be ok.
Preheat BBQ to medium high heat. Season chicken breast with salt and pepper. Grill with lid down as much as possible, flipping after about 5-7 minutes, and then again after another 5-7 minutes. Grilling time will depend a bit on your BBQ and the thickness of your chicken breast.
Prepare toppings. Slice red onion and set aside. Husk corn, and remove kernels. You should get about 1 cup of kernels from a cob. Shred cheese. Slice chicken thinly, then cut into about 1/2″ pieces.
Preheat oven to 400F.
When oven is preheated, and dough has risen roll out dough and transfer onto pizza stone. If dough is quite sticky (which sometimes happens because measuring flour can yield varying amounts!) then rather than add more flour, if you stretch and spread the dough with your fingers over the stone, a slightly sticky dough will bake up very crisp and delicious! There are some recipes such as this one that actually do this on purpose 🙂
Spread BBQ sauce evenly over dough. If desired, use more or less sauce depending on how saucy you like your pizza. I went on the scant side with the sauce as I wanted to make sure the other toppings really got to shine. Sprinkle on cheese, chicken, then corn and red onion.
Bake for 20-25 minutes until cheese is bubbly and crust is golden.