Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

The sweet, tangy, spicy barbecue topping comes together in a snap with the help of supermarket rotisserie chicken.

Adam Hickman
Recipe by Cooking Light September 2014

Gallery

Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen

Recipe Summary

hands-on:
19 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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° 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.

Nutrition Facts

399 calories; fat 9.7g; saturated fat 3.6g; mono fat 3g; poly fat 0.8g; protein 20g; carbohydrates 55g; fiber 7g; cholesterol 34mg; iron 2mg; sodium 702mg; calcium 170mg.
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