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BBQ Pizza with Slaw

Photo: Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
Hands-on time 19 mins
Total time 40 mins
Yield Serves 4 (serving size: 2 wedges)
The sweet, tangy, spicy barbecue topping comes together in a snap with the help of supermarket rotisserie chicken.


  • 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

Nutrition 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

How to Make It

  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.