Barbecue Chicken and Corn Pizzas

Serves 4| Hands-On Time: 15m| Total Time: 35m

Ingredients

• 1  pound  pizza dough, at room temperature
• cornmeal, for the baking sheets
• 3/4  cup  barbecue sauce
• 2  cups  shredded rotisserie chicken
• 8  ounces  provolone, grated (2 cups)
• 1/2  cup  fresh or frozen corn kernels
• 1/4  small red onion, thinly sliced
• kosher salt and black pepper

Directions

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.