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Overhead shot of a pizza cut into slices with a bite taken out of the slice in the bottom left corner

BBQ Pulled Chicken Pizza with Grilled Corn, Grilled Scallions, Bacon, and Pepperjack

This BBQ Chicken Pizza with Grilled Corn and Scallions is the perfect pizza for summer! Perfect for using up leftover pulled chicken or even pulled pork from a cookout! It's topped with grilled corn, bacon, pepperjack cheese, and grilled scallions too! Grilling the scallions adds the best flavor to this pizza, and all that's missing is an ice cold beer!

Course Main Course, Pizza
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4
Author Molly | Spices in My DNA


For the dough

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil

For the pizza

  • 1/2 cup grilled corn kernels*
  • 4 scallions, grilled and thinly sliced*
  • 4 slices bacon, cooked and crumbled
  • 1/3 cup of your favorite BBQ sauce, plus more for drizzling
  • 1 cup leftover BBQ pulled chicken or pulled pork
  • 1 1/2 cups freshly grated pepper jack cheese
  • 1 1/2 cups freshly grated mozzarella cheese
  • 1 tablespoon coarse ground cornmeal
  • chopped fresh chives, for garnish (optional)


  1. Begin by making the dough. Pour packet of yeast into a large bowl and add the water and sugar. Let sit for 10 minutes or so or until a bubbly foam forms at the top. Add both flours, the sea salt, and olive oil, and stir to combine.

  2. Turn the dough out onto a lightly floured surface, and knead for 5-6 minutes, until it is thoroughly combined and develops an elasticity. Rub the inside of the bowl with a tablespoon or so of olive oil, and place the dough ball in the bowl, then rub a bit more olive oil on the top. Cover with a dish towel and let sit for 1-1 1/2 hours to rise. Dough should double in size during this time.

  3. After dough is finished, preheat oven to 425℉. Roll out the dough until it is about 1/4 inch thick, to fit the shape of your baking sheet or stone. Sprinkle the cornmeal onto a large baking skeet or pizza stone, to ensure the dough wont stick and for extra crispiness. I do this to all of my pizzas, it’s a great trick! Or, you can skip this step and spray the baking sheet with cooking spray. I like to do a little bit of both.

  4. Put rolled dough on baking sheet and spread BBQ sauce on dough, leaving 1/2'' in or so of room at the edges. Mix cheeses together in a bowl, and top pizza with three fourths of the cheeses. Next, add the pulled chicken, then top with the corn, then bacon, then scallions, and last quarter of the cheeses. Add a little drizzle of BBQ sauce to the top if desired. Bake for 20-25 minutes until cheese is bubbly and crust is golden. Let cool for a few minutes, then sprinkle with fresh chives if desired. Slice and serve!

Recipe Notes

*I brush the corn with olive oil and grill for 10-15 minutes or so, rotating until kernels are golden and charred. I've also seen fire roasted corn sold in the freezer section of some grocery stores. This would work here too!
*For the scallions, I brush mine with olive oil and gril for 1-2 minutes per side!
*I love homemade pizza dough, but store-bought definitely works here too!
*This is a perfect pizza to make with leftover pulled chicken or pulled pork! If you don't have any leftover, you can definitely use rotisserie chicken, shred it up, and mix it with some of your favorite BBQ sauce!