This delicious BBQ Chicken Pizza with Spicy Slaw is the perfect mix of crispy, cheesy, and smoky flavors with a fresh, zesty crunch on top! It’s quick and easy to make with simple ingredients, and you can even use store-bought dough for convenience. The sweet and tangy BBQ sauce pairs beautifully with the creamy mozzarella and spicy slaw—a must-try for pizza lovers!
Recipe Ingredients:
Dough:
- 1 teaspoon instant or active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 clove garlic, pressed
Chicken:
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 red onions, sliced
- 4 cloves garlic, minced
- One 18-ounce bottle barbecue sauce
Slaw:
- 1/4 head green cabbage, thinly sliced
- 1/4 head purple cabbage, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup whole milk
- 1/4 cup mayonnaise
- 2 teaspoons sugar
- 1/2 teaspoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 bunch fresh cilantro, roughly chopped
Pizza:
- Olive oil, for oiling the pan and drizzling
- Kosher salt, for sprinkling
- Two 8-ounce balls mozzarella, sliced
How To Make Bbq Chicken Pizza With Spicy Slaw?
- Prepare the Dough: Sprinkle the yeast over 360ml / 1½ cups warm (not hot) water in a bowl and let it sit for a few minutes. In a mixer fitted with a paddle attachment, combine the flour and salt. With the mixer on low, drizzle in the olive oil and mix until combined. Add the yeast mixture and pressed garlic, mixing until a sticky dough forms. Divide into two balls, place each in a zip-top bag, and let rise for 1 to 2 hours, or refrigerate until needed.
- Cook the Chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper, then sear both sides until golden brown. Remove the chicken and discard excess grease, leaving about 1 tbsp in the pot. Add the onions and cook for 2-3 minutes until softened, then add the garlic and cook for another minute. Pour in the barbecue sauce, return the chicken to the pot, cover, and cook over medium-low heat for 45-50 minutes until the chicken is fall-apart tender. Remove from the pot and let cool slightly before shredding with two forks. Skim excess fat from the sauce and reserve.
- Make the Slaw: While the chicken cooks, combine the shredded cabbages and jalapeño in a bowl. In a separate bowl, whisk together the milk, mayonnaise, sugar, vinegar, cayenne, and salt. Pour the dressing over the slaw, toss to coat, cover, and refrigerate until ready to serve.
- Assemble the Pizza: Preheat the oven to 245°C / 475°F. Lightly oil a baking sheet or pizza pan. Take one ball of dough (freeze or refrigerate the second for later) and shape it by hand or with a rolling pin into a thin round. Transfer to the prepared pan, drizzle with olive oil, and sprinkle lightly with salt.
- Bake the Pizza: Spread the reserved barbecue sauce and onion mixture over the dough, then top with mozzarella slices and shredded chicken. Bake on the bottom rack for 12-15 minutes until the crust is golden and toppings are bubbling.
- Finish & Serve: Stir the chopped cilantro (coriander) into the slaw. Top the hot pizza with the slaw, slice, and enjoy!
Recipe Tips:
- Let the Dough Rest : If your dough is too tight to stretch, let it rest for 10 minutes. This relaxes the gluten, making it easier to shape without tearing.
- Sear the Chicken Well : Browning the chicken before simmering adds extra depth of flavor. Don’t skip this step for the best-tasting BBQ chicken!
- Don’t Overload the Pizza : Too much sauce or cheese can make the crust soggy. Spread everything evenly and keep a good balance of toppings.
- Bake on a Hot Surface : For a crispier crust, preheat your pizza pan or stone before adding the dough. This helps cook the base evenly.
- Add the Slaw at the End : The slaw should be added right before serving to keep it fresh and crunchy. If added too soon, it will wilt and lose its crispness.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Chicken Pizza cool to room temperature. Store slices in an airtight container or wrap them tightly with foil. Keep in the fridge for up to 3 days.
- Freeze: Freeze leftover pizza slices by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Store for up to 2 months.
- Reheat: Preheat the air fryer to 180°C / 350°F. Place the pizza inside and heat for 3-5 minutes until hot and crispy.
Nutrition Facts
- Calories:974
- Total Fat:54 g
- Saturated Fat:15 g
- Carbohydrates:85 g
- Dietary Fiber:
- Sugar:27 g
- Protein:37 g
- Cholesterol:143 mg
- Sodium:1151 mg
Check out More Recipes:
Bbq Chicken Pizza With Spicy Slaw
Description
This delicious BBQ Chicken Pizza with Spicy Slaw is the perfect mix of crispy, cheesy, and smoky flavors with a fresh, zesty crunch on top! It’s quick and easy to make with simple ingredients, and you can even use store-bought dough for convenience. The sweet and tangy BBQ sauce pairs beautifully with the creamy mozzarella and spicy slaw—a must-try for pizza lovers!
Ingredients
Dough:
Chicken:
Slaw:
Pizza:
Instructions
- Prepare the Dough: Sprinkle the yeast over 360ml / 1½ cups warm (not hot) water in a bowl and let it sit for a few minutes. In a mixer fitted with a paddle attachment, combine the flour and salt. With the mixer on low, drizzle in the olive oil and mix until combined. Add the yeast mixture and pressed garlic, mixing until a sticky dough forms. Divide into two balls, place each in a zip-top bag, and let rise for 1 to 2 hours, or refrigerate until needed.
- Cook the Chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper, then sear both sides until golden brown. Remove the chicken and discard excess grease, leaving about 1 tbsp in the pot. Add the onions and cook for 2-3 minutes until softened, then add the garlic and cook for another minute. Pour in the barbecue sauce, return the chicken to the pot, cover, and cook over medium-low heat for 45-50 minutes until the chicken is fall-apart tender. Remove from the pot and let cool slightly before shredding with two forks. Skim excess fat from the sauce and reserve.
- Make the Slaw: While the chicken cooks, combine the shredded cabbages and jalapeño in a bowl. In a separate bowl, whisk together the milk, mayonnaise, sugar, vinegar, cayenne, and salt. Pour the dressing over the slaw, toss to coat, cover, and refrigerate until ready to serve.
- Assemble the Pizza: Preheat the oven to 245°C / 475°F. Lightly oil a baking sheet or pizza pan. Take one ball of dough (freeze or refrigerate the second for later) and shape it by hand or with a rolling pin into a thin round. Transfer to the prepared pan, drizzle with olive oil, and sprinkle lightly with salt.
- Bake the Pizza: Spread the reserved barbecue sauce and onion mixture over the dough, then top with mozzarella slices and shredded chicken. Bake on the bottom rack for 12-15 minutes until the crust is golden and toppings are bubbling.
- Finish & Serve: Stir the chopped cilantro (coriander) into the slaw. Top the hot pizza with the slaw, slice, and enjoy!
Notes
- Let the Dough Rest : If your dough is too tight to stretch, let it rest for 10 minutes. This relaxes the gluten, making it easier to shape without tearing.
- Sear the Chicken Well : Browning the chicken before simmering adds extra depth of flavor. Don’t skip this step for the best-tasting BBQ chicken!
- Don’t Overload the Pizza : Too much sauce or cheese can make the crust soggy. Spread everything evenly and keep a good balance of toppings.
- Bake on a Hot Surface : For a crispier crust, preheat your pizza pan or stone before adding the dough. This helps cook the base evenly.
- Add the Slaw at the End : The slaw should be added right before serving to keep it fresh and crunchy. If added too soon, it will wilt and lose its crispness.
Bbq Chicken Pizza With Spicy Slaw