BBQ Pizza with Slaw

Cooking Light
BBQ Pizza with Slaw
Photo: Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
The sweet, tangy, spicy barbecue topping comes together in a snap with the help of supermarket rotisserie chicken.
Serves 4 (serving size: 2 wedges)

Ingredients

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12 ounces refrigerated fresh pizza dough
1/3 cup unsalted ketchup
1/4 cup lower-sodium marinara sauce
3 tablespoons water
1 tablespoon honey mustard
1 teaspoon ground ancho chile pepper
1 teaspoon lower-sodium Worcestershire sauce
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 ounces shredded skinless, boneless rotisserie chicken breast
2 teaspoons cornmeal
3 ounces reduced-fat sharp cheddar cheese, grated (about 3/4 cup)
2 teaspoons cider vinegar
2 teaspoons extra-virgin olive oil
Dash of sugar
1/4 cup thinly sliced green cabbage
1/4 cup thinly sliced red onion
3 tablespoons grated carrot
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper

Preparation

Hands-on: 19 Minutes
Total: 40 Minutes

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

3. 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.

4. 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° for 9 minutes or until crust and cheese are browned.

5. 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.

Created date

July 2014

Nutritional Information

Calories 399
Fat 9.7 g
Satfat 3.6 g
Monofat 3 g
Polyfat 0.8 g
Protein 20 g
Carbohydrate 55 g
Fiber 7 g
Cholesterol 34 mg
Iron 2 mg
Sodium 702 mg
Calcium 170 mg