Photo: Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
Hands-on Time
19 Mins
Total Time
40 Mins
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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Ratings & Reviews

Very good

December 10, 2016
With a couple of changes it could be a 5 star.  Instead of the cheddar, next time I'll use either some parm or some mozzarella lightly and then after the pie is finished, sprinkle crumbled feta and instead of using parsley, go with some cilantro.  Easy to prepare - I did use the Pillsbury thin crust dough (follow package direction for baking), but would also use the fresh dough from New Seasons or make my own.  Will make again.

IoneTaylor's Review

November 05, 2014

Abergmann's Review

August 17, 2014