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

Whisk in flour and salt until fully incorporated. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.

Season the chicken breasts generously with kosher salt and pepper, then brush lightly with BBQ sauce.

Preheat your grill to high heat (about 450°F). Grill the chicken for 5-6 minutes on each side or until it reaches an internal temperature of 165°F.

Remove from the grill, let it rest for a few minutes, then chop into bite-sized pieces.

While the chicken is grilling, toss the corn and green onions onto the grill. The scallions will take about 2-3 minutes, while the corn needs about 10-12 minutes until tender and charred.

Once grilled, slice the kernels off the cob and chop the scallions.

Pump up your grill to about 450°F for optimal pizza cooking conditions.

Punch down the risen dough, then roll it out on a lightly floured surface to your desired shape, about ½ inch thick.

Let it rest under a towel for 10 minutes.

On a barbecue-safe pizza peel dusted with cornmeal, spread a layer of BBQ sauce.

Evenly distribute the cheeses, followed by the chopped chicken, corn, scallions, and a drizzle of ranch.

Carefully slide the pizza dough onto the preheated grill. Lower the heat beneath the pizza, close the lid, and let it cook for about 5-8 minutes.

Keep an eye on it; the crust should become golden brown and the cheese melt and bubble!

Once cooked, top the pizza with extra parmesan, a dash of ranch, fresh chives, basil, cilantro, and optional quick-pickled onions.

Slice, serve, and enjoy every delicious bite!