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.

How to Make It

Step 1

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

Step 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).

Step 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.

Step 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.

Step 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.

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