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Barbecue Chicken and Corn Pizzas

Barbecue Chicken and Corn Pizzas
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
  2. 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.

Nutritional Information

  • Per Serving
  • Calories 707
  • Fat 23g
  • Sat Fat 11g
  • Cholesterol 101mg
  • Sodium 1,787mg
  • Protein 46g
  • Carbohydrate 78g
  • Sugar 17g
  • Fiber 3g
  • Iron 4mg
  • Calcium 447mg
What does this mean? See Nutrition 101 .

Quick Tip

One ear of corn
One ear of corn yields about ½ cup of kernels. To remove the kernels, place a cutting board inside a rimmed baking sheet (to catch flying kernels and juices), stand the ear upright on the board, and slice down with a sharp knife. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.