- 15 Minutes
- 8 Minutes
Preheat the grill to high heat and cover with a lid. Toss the shredded chicken with the buffalo sauce and garlic powder in a medium bowl and set aside. Cut kernels off of the grilled corn and place in a small bowl.
Roll out the dough into a 14-inch crust. Brush top side with 1 tablespoon of the olive oil. Lay the pizza crust olive oil side down onto the preheated grill.
Brush the top with remaining olive oil. Grill the dough with the lid off for 3 minutes or until just set. Use tongs to flip the crust.
Spread with the ranch dressing, sprinkle with both cheeses and evenly top with the shredded chicken. Sprinkle with the corn and sliced onion. Close the grill lid and cook for 3-5 minutes or until the cheese is melted and the edges are crispy.
- Remove the pizza from the grill and sprinkle with cilantro.