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  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting


  • 2 boneless, skinless chicken breasts
  • kosher salt and pepper
  • ½ cup your favorite BBQ sauce, plus more for drizzling
  • 2 ears corn on the cob
  • 2 green onions
  • 4 ounces freshly grated sharp white cheddar cheese
  • 4 ounces freshly grated mozzarella cheese
  • 2 ounces finely grated parmesan cheese, plus more for topping
  • ¼ cup your favorite ranch dressing
  • 3 tablespoons chopped fresh chives
  • quick pickled onions, for topping
  • fresh basil and cilantro for topping


  1. 1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  2. 2. While the dough is rising, you can grill the chicken. Preheat the grill to the highest setting. I season 2 chicken breasts all over with salt and pepper. Brush with 2 tablespoons of the BBQ sauce, then grill them for about 5 minutes a side, until the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes before chopping it up.
  3. 3. While the chicken grills, I also like to throw the ears of corn and the scallions on the grill. The scallions will only take 2-3 minutes. The corn will take about 10 to 12 minutes, rotating it every few minutes. Once done, slice the corn from the cob. Slice the scallions into small pieces. Have your cheese grated and ready to go. I keep the grill on for the pizza. You want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
  4. 4. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.
  5. 5. Now comes the time when you need to be prepared! Have the chopped chicken ready to go in a bowl, have all the cheese grated. Have the corn sliced from the cob, ready in a bowl, along with the scallions. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
  6. 6. Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon some of the BBQ sauce all over the dough quickly. Top with a sprinkling of cheese, then the chopped chicken, the corn and scallions, more cheese and another drizzle of BBQ sauce. Drizzle with about 2 tablespoons of ranch dressing.
  7. 7. Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low – just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it to evenly cook.
  8. 8. Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with a sprinkling of parmesan, a drizzle of remaining ranch dressing, fresh chives, basil and cilantro and pickled onions. Enjoy!

Available at the Oakmont Farmer’s Market 8/17:

-Corn available from Blueberry Hill Farm

-Mozzarella and cheddar cheese available from Conebella Farm

-Pizza dough available from Crusty Delight

-Chicken available from Lindenhof Farm