FoodWage
BBQ PIZZA WITH SLAW
Try baking semi-homemade pizza for dinner using this recipe by Cooking Light. The sweet, tangy, spicy barbecue topping comes together in a snap with the help of supermarket rotisserie chicken. Don’t feel restricted by the recipe–pizza is a versatile dish so feel free to swap-in some of your favorite toppings.
Ingredients for servings
refrigerated fresh pizza dough
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0.330 cup unsalted ketchup
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¼ cup lower-sodium marinara sauce
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3 tbsp water
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1 tbsp honey mustard
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1 tsp ground ancho chile pepper
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1 tsp lower-sodium Worcestershire sauce
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¾ tsp smoked paprika
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¾ tsp garlic powder
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½ tsp onion powder
shredded skinless boneless rotisserie chicken breast
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2 tsp cornmeal
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3 ounces reduced-fat sharp cheddar cheese, grated (about 3/4 cup)
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2 tsp cider vinegar
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2 tsp extra-virgin olive oil
Dash of sugar
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¼ cup thinly sliced green cabbage
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¼ cup thinly sliced red onion
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3 tbsp grated carrot
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2 tbsp chopped fresh flat-leaf parsley
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½ tsp crushed red pepper
BBQ Pizza with Slaw
Directions
Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (keep pizza stone or baking sheet in oven as it preheats).
Combine ketchup and next 8 ingredients (through onion powder) in a small saucepan; bring to a simmer. Reduce heat; cook 6 minutes. Combine 2 tablespoons ketchup mixture and chicken in a small bowl; toss to coat.
Roll dough into a 14-inch circle on a lightly floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Spread remaining sauce over crust, leaving a 1/2-inch border. Arrange chicken mixture over dough. Sprinkle with cheese. Bake at 500°F for 9 minutes or until crust and cheese are browned.
Combine vinegar, oil, and sugar in a medium bowl, stirring with a whisk. Stir in cabbage, onion, and carrot; toss to coat. Top pizza with cabbage mixture, parsley, and red pepper. Cut into 8 wedges.