Make the dough: In a large bowl, combine warm water, yeast, honey, and olive oil. Let sit for 10 minutes until foamy. Stir in flour and salt. Knead on a floured surface until smooth. Let rise in an oiled bowl, covered, for 1 to 1.5 hours.

Grill the chicken: Season chicken breasts with salt, pepper, and brush with 2 tbsp BBQ sauce. Grill on high heat for 5–6 minutes per side or until internal temp reaches 165°F. Let rest, then chop.

Grill veggies: While grilling chicken, add corn and green onions to the grill. Scallions take 2–3 minutes, corn about 10–12. Slice corn off cob and chop scallions.

Preheat grill to 450–500°F.

Shape the dough: Punch down dough, roll out to desired shape, and let rest under a towel.

Assemble pizza: On a floured pizza peel dusted with cornmeal, layer BBQ sauce, cheese, chopped chicken, corn, scallions, more cheese, and drizzle with ranch.

Grill the pizza: Slide dough onto the grill, lower heat under pizza, close lid, and cook for 5–8 minutes, checking for golden crust and bubbly cheese.

Finish and serve: Top with extra parmesan, more ranch, fresh chives, basil, cilantro, and pickled onions. Slice and enjoy!