pizza dough, at room temperature
cornmeal, for the baking sheets
shredded rotisserie chicken
provolone, grated (2 cups)
fresh or frozen corn kernels
small red onion, thinly sliced
kosher salt and black pepper
- Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- Dividing evenly, top the rounds with the barbecue sauce, chicken, provolone, corn, and onion; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.