Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.

  • Remove and discard husks and silks from corn. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place corn on rack; grill, covered, 20 minutes or until tender and slightly charred, turning often. Remove from grill, and cut corn from cob. Place chicken on rack; grill, covered, 5 minutes on each side or until done, basting with 3 tablespoons barbecue sauce. Let chicken cool, and tear into bite-size pieces.

  • Spread remaining 3 tablespoons barbecue sauce over crust, leaving a 1/2-inch border. Top with corn, chicken, and green onions. Bake at 425° on bottom rack of oven for 10 minutes or until crust is lightly browned. Sprinkle with cheese, and bake 2 additional minutes or until cheese melts.


Oxmoor House Cooking Light Collection

Nutrition Facts

427 calories; calories from fat 14%; fat 6.8g; saturated fat 2.5g; mono fat 1.8g; poly fat 1.3g; protein 32g; carbohydrates 61g; cholesterol 62mg; sodium 586mg.