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Barbecue Chicken Pizza with Bacon and Corn

Thin crust barbecue chicken pizza with crispy bacon, fresh corn and onions.
Prep Time5 mins
Cook Time18 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Pizza
Servings: 3 plus



  • 1/2 C water heated to 115°F
  • 1/2 tsp active dry yeast
  • 1/4 tsp granulated sugar
  • 1 1/4 C all purpose flour
  • 3/4 tsp salt
  • 1-2 Tbsp olive oil if needed


  • 1/2 C barbecue sauce homemade or store bought
  • 1 chicken breast cooked and shredded
  • 3 slices bacon cooked and chopped
  • 1/4 C red onion chopped
  • 1/4 C fresh corn
  • 2 Tbsp Parmesan cheese
  • 1 C whole milk mozzarella cheese shredded
  • Ground black pepper
  • Cilantro


  • In a glass measuring cup, combine warm water with yeast and sugar. Allow to proof for 5-10 minutes.
  • To the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, mixing until dough forms a ball. Add 1-2 Tbsp olive oil if additional moisture is needed. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly one hour.
  • Preheat oven to 450°F. Coat a baking sheet with olive oil. Shape dough to desired size. Spread 1/4 cup barbecue sauce over surface of dough. Use remaining 1/4 cup barbecue sauce to coat shredded chicken in a medium bowl. Add all toppings, finishing with Parmesan cheese, mozzarella cheese and a sprinkle of ground black pepper and cilantro if desired.
  • Bake for 15-18 minutes or until desired crispness is reached.


Recipe serves 3-6, yields 1: 10-inch pizza.
An original recipe from Baked by Rachel