BBQ Chicken Corn Pizza

Name: BBQ Chicken Corn Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb store-bought pizza dough; 1 cup cooked chicken, shredded; 1/2 cup BBQ sauce (I like Sweet Baby Ray's); 1 cup sweet corn (canned or frozen, thawed); 1 cup shredded mozzarella cheese; 1/4 cup red onion, thinly sliced; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Seasonal & Festive

Honestly, this BBQ Chicken Corn Pizza has quickly become a family favorite. The combination of tangy barbecue sauce with juicy chicken and sweet corn on a crispy crust just works. My kids devoured it, and my partner even suggested we make it a weekly staple. You might find yourself begging for leftovers if you're not careful!

Created by

The Simplecooktips Team

Last updated on 2026-05-24T00:45:18.628Z

Getting the Texture Right for BBQ Chicken Corn Pizza

To get that crispy crust everyone loves, it’s all about the temperature and the surface you bake on. If you have a pizza stone, definitely use it, as it retains heat and helps crisp the bottom nicely. If you don't, a regular baking sheet will do, but make sure to preheat it so you still get a good texture.

Rolling out the dough can be a bit tricky for some, but remember that even if it's not a perfect circle, it will still taste delicious. Try to keep it about a quarter-inch thick, and don’t worry if there are a few air bubbles. They add personality to your pizza!

Ingredient Notes

Using store-bought pizza dough is a time saver, but if you're feeling ambitious, homemade dough can definitely step it up. Just remember to let it rise properly before using. It helps achieve that lovely chewy texture. But really, I often go for the convenience of the store-bought kind.

When it comes to BBQ sauce, I recommend Sweet Baby Ray's for its balance of sweet and tangy, but feel free to choose your favorite. Different sauces can change the vibe of the pizza. For the chicken, using rotisserie chicken can save time and infuse extra flavor, whereas leftover grilled chicken works great too.

Ingredients

Gather your ingredients for a tasty pizza night!

Pizza Dough

1 lb store-bought pizza dough

Toppings

1 cup cooked chicken, shredded
1/2 cup BBQ sauce (I like Sweet Baby Ray's)
1 cup sweet corn (canned or frozen, thawed)
1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
1 tablespoon olive oil
Salt and pepper to taste

Now that you have everything you need, let's get cooking!

Instructions

Follow these easy steps to make your pizza.

Preheat

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in there to heat up as well, it helps create that perfect crispy crust.

Roll Out Dough

On a lightly floured surface, roll out your pizza dough to about 12 inches in diameter. Don't stress if it doesn't look perfect, rustic pizza is charming. Just try to keep it even so it cooks well.

Prepare Toppings

In a bowl, mix the shredded chicken with BBQ sauce until well coated. Add salt and pepper as needed. It really amps up the flavor.

Assemble Pizza

Transfer the dough to a pizza peel or a baking sheet lined with parchment paper. Brush a little olive oil on the crust and add the BBQ chicken mixture evenly over it. Then, scatter the corn, red onion, and mozzarella across the top. Don't get too carried away with the cheese though, or it can make the base soggy.

Bake

Carefully transfer the pizza to the oven (or onto the preheated stone). Bake for about 15-20 minutes, until the cheese is bubbly and the crust starts to brown. You'll know it's done when the edges start pulling away from the pan.

Serve

Once out of the oven, let the pizza rest for about 5 minutes, then slice it up. I usually serve it with an extra drizzle of BBQ sauce on top—just takes it up a notch!

Enjoy your homemade BBQ Chicken Corn Pizza!

How to Store BBQ Chicken Corn Pizza

If you happen to have leftovers, which I can’t guarantee because it’s so good, you can store them in an airtight container in the fridge for about 2-3 days. When you’re ready to eat it again, pop it in the oven at 350°F (175°C) for about 10-12 minutes. It’s better than microwaving, which can make the crust chewy instead of crispy.

To freeze, wrap the slices in plastic wrap and then in aluminum foil. They will keep for up to 2 months. Just be sure to separate layers with parchment paper if you have multiple slices, so they don’t stick together.

Ways to Switch It Up

This recipe is so versatile that you can really customize it. If you’re not a fan of chicken, feel free to swap it for pulled pork or even some grilled veggies for a vegetarian option. I sometimes use a mix of both to please the whole family.

You can also play around with the cheese. While mozzarella is classic, a sprinkle of gouda or cheddar can add a different twist. And if you want more veggies, tossing on some bell peppers or spinach before baking works wonders. Just keep in mind that too much moisture can make the crust soggy.

Questions About Recipes

→ Can I use raw chicken instead?

You can, but I'd recommend cooking it first. Otherwise, the pizza might not bake long enough to cook the chicken through, and no one wants that!

→ What if I don't have pizza dough?

Honestly, I skip this half the time and just buy pre-made bases. They can be surprisingly good, and they save time!

→ Can I freeze leftovers?

Definitely! Just wrap them in plastic wrap and then in foil. They'll keep in the freezer for about a month, and you can reheat them easily in the oven.