| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 3/4 cup chipotle mayonnaise
- 2 tablespoons honey
- 1 lime, zested and juiced
- 2 cups coleslaw mix
- Kosher salt and freshly ground black pepper
- 1 pound frozen bread dough, thawed and risen according to package instructions
- 3/4 cup BBQ sauce
- 2 cups shredded mozzarella
- 1 1/2 pounds deli fried chicken strips
- 1 cup dill pickle chips, drained
- 1 cup pickled jalapeño slices, drained
Instructions
- Position an oven rack in the bottom third of the oven and preheat to 475 degrees F. Drizzle a baking sheet with 2 tablespoons of the olive oil.
- Mix together the chipotle mayo, honey and lime zest and juice in a bowl. Add the slaw mix to a medium bowl, top with two-thirds of the dressing and toss; season with salt and pepper. Cover the slaw and remaining dressing and refrigerate until ready to use.
- Pull or roll the risen bread dough into a large rectangle and place onto the prepared baking sheet. Drizzle the remaining 2 tablespoons olive oil over the dough. Spread with the BBQ sauce and top with the mozzarella. Arrange the chicken strips over the sauce and cheese. Bake on the bottom oven rack until the crust is golden brown, 12 to 15 minutes.
- Transfer the pizza to a cutting board, pile on the slaw, sprinkle over the pickles and jalapeños and drizzle with the remaining dressing. Slice into pieces and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1098 |
| Total Fat | 65 g |
| Saturated Fat | 14 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 6 g |
| Sugar | 28 g |
| Protein | 38 g |
| Cholesterol | 98 mg |
| Sodium | 2443 mg |
Reviews
Oh my gosh! The mix of flavors in this pizza are so yummy!! Super easy to make with the chicken fingers. I also cut the chicken into pieces, then covered with mozzarella. The slaw, pickles, peppers and tangy chipotle mayo sauce was really the icing on the pie! Delicious! Will definitely be making this again!
This was a fun new take on pizza night. I cut the chicken strips into chunks and scattered them about the pizza rather than piling them in the middle. And I used one of Ree’s crust recipes rather than the bread dough. Although the flavors were good and different, I’m a bigger fan of some of her other pizza creations.