In a large bowl, combine the warm water, yeast, honey, and olive oil. Let it sit for about 10 minutes until foamy.

Stir in the flour and salt, then knead on a floured surface until smooth. Gather it into a ball and place it in an oiled bowl, covered, for 1 to 1.5 hours until doubled in size.

Season chicken breasts with salt and pepper, then brush with approximately 2 tablespoons of BBQ sauce. Grill on high heat for about 5–6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before chopping it.

While the chicken is grilling, add the corn and green onions to the grill. The scallions will take about 2–3 minutes, while the corn will need around 10–12 minutes. Once grilled, slice the corn off the cob and chop the scallions.

Preheat your grill to 450–500°F.

Once the dough has risen, punch it down and roll it out to your desired shape. Cover it with a kitchen towel and let it rest for a few moments.

On a floured pizza peel dusted with cornmeal, spread BBQ sauce across the crust, then layer cheese, chopped chicken, corn, and scallions. Add more cheese on top and drizzle a bit of ranch dressing.

Carefully slide the dough onto the grill. Lower the heat under the pizza, close the lid, and cook for 5–8 minutes. Look for a golden crust and bubbly cheese.

Once cooked, top with extra parmesan, more ranch, fresh chives, basil, cilantro, and pickled onions if desired. Slice it up and enjoy the melty goodness!