Combine all ingredients and refrigerate until pizza is ready to serve.

Cut the kernels off of one ear of fresh sweet corn. Heat one tablespoon olive/avocado oil or bacon drippings in a skillet over medium-low heat. Add corn kernels and BBQ seasoning (or chili powder) to pan and sauté corn for two minutes, stirring occasionally. Remove from heat.

Crust: Combine self-rising flour, sour cream, 1/4 cup of water and a pinch of salt in a large bowl. Mix ingredients together gently by hand. Add more water if necessary for the ingredients to come together and form a slightly sticky ball. Turn the dough out onto a floured surface and kneed, folding the dough over onto itself until smooth, 2-3 minutes. Divide dough into two pieces and form each into a 12” circle. Transfer crusts to a large cutting board or cookie sheet that has been lined with parchment paper (one sheet for each crust) and sprinkled with flour.

Preheat grill to 450 degrees. Have all topping ingredients together and near the grill when ready to start cooking the pizza.

Brush the grill grate with olive oil to keep the dough from sticking. Take each crust (with the parchment under it) and quickly invert the crust onto the grill, removing and discarding parchment paper.

Drizzle the top of each crust with olive/avocado oil and sprinkle with minced garlic. Place sliced tomatoes and fresh mozzarella on top. Sprinkle bacon, corn, and Parmesan cheese over the tomatoes and mozzarella. Drizzle a little more olive/avocado oil on the outer edge of the crust.

Close the lid and allow pizza to cook for 4-5 minutes. Rotate the pizzas to prevent burning and to cook evenly. Close lid again and continue to monitor and rotate for 8-10 more minutes, or until the crust is “blistered” and the cheeses are melted. Remove the pizzas from the grill onto a cutting board. Drizzle each pizza with white sauce and sprinkle with more fresh basil.