This is our favorite BBQ chicken pizza — a true slice of summer. Grilled from start to finish, it combines smoky char, sweet summer corn, tangy BBQ sauce, creamy ranch, bright herbs and a finishing sprinkle of pickled onions. Pure deliciousness.
Everything I want on a pizza is right here: crunchy charred edges, tender grilled chicken tossed in BBQ sauce, fresh corn kernels, sharp cheddar, melty mozzarella and salty parmesan. Top it with chopped chives, basil, cilantro and quick pickled onions, and finish with a drizzle of ranch for the perfect balance of sweet, savory and fresh.
The crust puffs and chars on the grill, giving it that irresistible smoky flavor that pairs so well with BBQ. You can use a pizza oven if you prefer, but grilling the whole pizza keeps the house cool and keeps all the flavor outdoors where it belongs. It’s simple, fast and unmistakably summery.
Over the years I’ve made a lot of BBQ chicken pizza variations — whole wheat, french bread-style, you name it. The essentials for this version are charred grill flavor, sharp cheddar, a great BBQ sauce (you can use homemade or store-bought), and plenty of fresh herbs like chives and green onions. Those bright elements lift the rich BBQ and cheeses.
The corn is the secret weapon here: it adds pops of sweet, crisp kernels that balance the savory chicken and cheese. Use corn straight from the cob, cutting the kernels raw onto the pizza, or grill the ears alongside the chicken and shave the kernels off after charring. Either method adds excellent texture and flavor.
I usually love caramelized onions with BBQ chicken, but in the heat of summer I skip long stovetop browning and use quick pickled onions instead. They’re bright, tangy and make-ahead friendly — I keep a jar in the fridge and use them on salads, tacos, bowls and, of course, pizza.
This pizza is reliably satisfying: chewy, airy dough with layers of complementary flavors and textures. I wasn’t always a ranch-on-pizza fan, but this combination calls for it — a drizzle of ranch brings cool creaminess to each bite, and extra for dipping is always welcome.
Grilled BBQ Chicken Pizza
Summer Grilled BBQ Chicken Pizza
Ingredients
dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour (plus extra for kneading)
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
topping
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper
- 1/2 cup favorite BBQ sauce, plus more for drizzling
- 2 ears corn on the cob
- 2 green onions
- 4 ounces sharp white cheddar, grated
- 4 ounces mozzarella, grated
- 2 ounces finely grated parmesan, plus more for topping
- 1/4 cup ranch dressing
- 3 tablespoons chopped fresh chives
- Quick pickled onions, for topping
- Fresh basil and cilantro for serving
Instructions
- In a large bowl combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add flour and salt, stirring until a sticky dough forms. Turn onto a floured surface and knead in up to 1/2 cup additional flour until smooth. Place in an oiled bowl, cover and let rise in a warm spot 1–1½ hours.
- While the dough rises, preheat the grill to high. Season the chicken with salt and pepper, brush with 2 tablespoons BBQ sauce and grill about 5 minutes per side, until internal temperature reaches 165°F. Let rest 10 minutes, then chop.
- Grill the corn and scallions while the chicken cooks: scallions 2–3 minutes, corn 10–12 minutes, turning occasionally until charred. Slice corn from the cob and chop scallions. Have cheeses grated and toppings ready. Keep the grill around 450–500°F for cooking the pizza.
- Punch down the risen dough and shape it on a floured surface into your desired pizza shape. Let rest briefly under a towel.
- Prepare a floured and cornmeal-dusted pizza peel. Quickly stretch the dough on the peel, coat the bottom well with flour/cornmeal, then spread BBQ sauce evenly over the surface. Sprinkle some cheese, add chopped chicken, corn and scallions, more cheese and another drizzle of BBQ. Finish with about 2 tablespoons ranch before grilling.
- Slide the pizza gently onto the grill grates. Lower the heat directly under the pizza to low if using a gas grill and close the lid. Grill until the crust is bubbly, golden and puffed, about 5–8 minutes depending on thickness, rotating as needed for even cooking.
- Remove the pizza to a cutting board. Sprinkle with parmesan, drizzle remaining ranch, and top with fresh chives, basil, cilantro and pickled onions. Slice and serve immediately.
Did you make this recipe?
If you try this pizza, tag your photos with the recipe name and share how it turned out. I appreciate every shout-out and love seeing how you make it your own.
Holy texture — crisp, charred crust, melty cheese, juicy chicken and sweet corn all come together in one unforgettable summer pizza.