BBQ Pizza with Slaw

 

THE BEST COLESLAW RECIPE Barbecue Side Dish

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Coleslaw Recipe for BBQ how to make coleslaw for pulled pork sandwiches

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how to make CREAMY COLESLAW from scratch

Video taken from the channel: NOT ANOTHER COOKING SHOW


Directions 1. Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes. 2. In a mixer with a paddle attachment, combine the flour and salt.

Reduce barbecue to medium-low heat. Spread barbecue sauce onto pizza crust; top with remaining ingredients. Return pizza (on baking sheet) to barbecue.

Grill 3 to 5 min. or until pizza is heated through and cheese is melted. For the Cabbage Coleslaw: 2 tbsp mayonnaise 1 tbsp bottled BBQ sauce 2 tbsp seasoned rice vinegar 1 tsp salt 1/3 cup fresh cilantro, chopped 1/3 cup fresh parsley, chopped 1 small red cabbage (about 1 lb shredded) 1 large carrot. Cut up the BBQ chicken into thin, neat slices Then cut in the other direction to dice. Finally, pour a little olive oil on a large sheet pan, then smear it all over the pan.

Grab HALF the pizza dough (recipe makes two crusts) and squeeze the dough toward the bottom to. To me, its just not BBQ with out the red slaw. It does seem like an odd combination of flavors but we LOVE it!!

It is better if allowed to sit awhile, flavors meld together for a better taste. I have used, store bought, barbecue. It’s the same reason burgers are served with a pickle and a bright and tangy slaw is an essential sidekick to any backyard BBQ feast. Check out these 15 recipes for coleslaw that will get you through the entire season—from vegetables you didn’t think to include to extra crunchy additions, inspiring vinaigrettes and unusual combinations.

Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.

Step 3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly. Bbq chicken pizza with spicy slaw recipe. Learn how to cook great Bbq chicken pizza with spicy slaw. Crecipe.com deliver fine selection of quality Bbq chicken pizza with spicy slaw recipes equipped with ratings, reviews and mixing tips. Get one of our Bbq chicken pizza with spicy slaw recipe and prepare delicious and healthy treat for your. Set aside the cole slaw until the pizza is hot out of the oven!

Place your cauliflower pizza crust on parchment paper (not waxed) and bake for about 5 minutes in a pre-heated oven. Doesn’t that crust look delicious? Add 6 ounces of pulled BBQ chicken on top of the crust.

Finely chopped cabbage, tangy apple cider vinegar, sweetness from sugar, then pepper along with a dash of hot sauce make this one special dish that’s unique to our part of the country. Anyone who’s ever been to a North Carolina restaurant, shack or BBQ joint knows about red slaw.

List of related literature:

Mix the cooked onions and garlic with the cheeses, the assortment of raw vegetables, olives and tomatoes, and the fresh herbs.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

WHY THIS RECIPE WORKS: Pizza is a natural fit for the grill: The super-hot fire mimics a professional pizza oven, giving the crust great char and crispness.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Remove the pizza from the oven and garnish with the black olives, lettuce, tomatoes, crème fraîche, and cilantro, if desired.

“Keto Comfort Foods” by Maria Emmerich
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Remove the dough from the oven, spread on the marinara sauce, and then add the remaining toppings except the prosciutto and arugula.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity
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Add the pepperoni and garlic and onion powders and stir to combine.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
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Combine parsley and thyme in a small bowl and sprinkle over the pizza.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
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Remove from the oven, and top with the arugula leaves and parmesan topping.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
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Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon of the oregano; stir to combine.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
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Combine all the rest of the ingredients, except the prosciutto, and pour over asparagus.

“The Mafia Cookbook: Revised and Expanded” by Joseph Iannuzzi
from The Mafia Cookbook: Revised and Expanded
by Joseph Iannuzzi
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Sprinkle each pizza with 2 ounces thinly sliced prosciutto, cut into 1-inch strips, and 1 cup baby arugula just before serving.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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50 comments

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  • this was so cool to watch the filming and editing was so epic it makes you want to cook right away! really the work and time that went to this, thank. you for the recipe

  • I grow my own green and red cabbages organically. They have a peppery flavor when they’re just picked. I make mine just as you do, but I’m too clumsy to slice like you. You have amazing skills. I love that you use mustard, which is the right way to do it. I take half of it and add raisins and dried cranberries, so one bowl is savory and one sweet. Also, the German word for cabbage is “kohl.” Obviously it was “kohlslaw” at one point, probably until after the war.

  • Brother Steve! Great recipe and technique! Too many people rely on store bought slaw! Making your own is always better! Excellent job! I know another sauce you could use on those ribs!

  • I understand the importance of a mayonnaise as a binder in so many recipes…..but to me it is the most disgusting man made funk sauce ever!!! I know…it’s a problem but it’s gross. I Make crab cakes all the time, but just use sour cream to bind. Could you just use that here as well….?

  • My man, if I could make one minor suggestion: fade your audio levels from high to low, low to high.

    For example: 2:11 we’re jamming to Brock Berrigan and then at 2:14 it’s back to your instructions and the audio jumps from say 5dB to 1dB (or whatever) and the transition results in a what almost feels like clipping audio, but I think it’s just the levels changing instantaneously. If you use a little non-linear fading, even over a short timeframe like 1 second (maybe 2 ideally) it’ll sound way smoother, I promise. Give it a try next time you’re editing.

    Cheers!

  • Fuck… I’m proud german and love our food.

    But American are the Masters of BBQ.
    When I start my first trip to America I hope I will manage to visit you buddy.

    DJ BBQ and Barbecue Web, you both are my top channels. Love ya.

  • You deserve a lot more views man! Keep at it, I’m sure they will come with time. I’m a new viewer to your videos and they are better than most other cooking channels, please keep them up.

  • A great video Steve! like all kinds of coleslaw, my personal specialty is a sweet and sour slaw (pickled) with no mayo, it’s great for long days on the picnic table without going bad. I sold it in my stand all last summer. I might have to do a video but I’ve got a couple ideas for other summer salad recipes coming up. The problem I’ve got is so many ideas and not enough time to get them all done.

  • Excellent simple recipe and demonstration for making a creamy cole slaw. No gimmicky schlock, no feeble attempts at humor, and a nice straightforward delivery. ( ͡° ͜ʖ ͡°

  • Wow, just discovered your channel, and it is now my favorite on Youtube. I have loved food my whole life, and have gotten serious about cooking in the last three years. Your videos are more informative and enjoyable to watch than any of the cooking shows I’ve seen.

  • Tried your coleslaw recipe last night…first time I ever made coleslaw…and made it from scratch.  Your ingredients are excellent….everyone loved this coleslaw….Thanks.

  • I really like how you adjusted the amounts of the ingredients as you went on by adding a little more mayo and honey to go by feel and taste. From my own cooking experience, that took the longest for me to understand was that you don’t just go exactly by recipe amounts. You need to go by feel and taste and don’t be afraid to adjust if you think it needs it. So it was nice to see you do it in the video because it gives us watching confidence to do it ourselves when we cook.

  • I like salads but I never did like coleslaw I have no idea why I like sauerkraut I like cabbage and ham hocks just do not like coleslaw

  • Wow! I can’t wait to make this! Love how your recipes are fun to watch and don’t seem intimidating to make. I appreciate that as a novice!

  • So happy for a 2 video week!!! Love the Coleslaw ideas and cant wait for another Rib recipe. The last one took me a couple of tries before I got it but damn they were good! Have a Great weekend and hope to see you Tuesday my Friend! ����

  • I salt and drain like you did and also squeeze the veggies in paper towels to get more moisture out. Like the combination of green and red. Yummy.

  • Love me some coleslaw, I’m lazy and get a bag of pre cut stuff and a jar of that Marie’s Coleslaw. Tremendous but I do not like it hours later, ya taught me a valuable lesson to retain here. To those ppl that grab a tub of slaw from the deli, that is gross stuff. Soupy Slaw is not ok, lol! Cheers brother

  • I was confused first cause i never heard of Korean BBQ Pizza. Then i realized bul-go-gi is kind of a BBQ for you guys or something like that.

  • Awesome Job Steve, love the colours!!!!! Im going to try this on the weekend. I’m doing ribs, pulled pork and brisket and have been looking for a less runny recipe. Keep them coming.

  • If you’re ever in Ireland doing a video or want a genuine Irish twist on BBQ please write to me on this, been a chef for four years now and have done a lot of BBQ work:) great videos keep it up

  • This is an awesome base for a good slaw but I like mine like how I make love extra sloppy so I add some butter milk and here in Oklahoma we love some diabetes so I add about 3 table spoons of honey �� takes this slaw from good to winning a cooking competition at a Baptist church

  • Excellent recipe! This is how we make coleslaw in North Carolina. I always add a teaspoon of mustard and some onion powder and garlic powder. It really makes a unique difference. For red barbeque slaw we use chopped cabbage, sugar, vinegar, ketchup, barbeque sauce and celery seeds. “Mm! Mm! Good!” I like calling North Carolina Home.

  • This slaw is AMAZING! I made it this morning so it can sit and get happy while the pork butt is smoking. It is outstandingly delicious, and so easy to make too!

  • Thanks Malcom! This is exactly what I’z looking for, got my pork shoulder slow cooking on the grill, it’ll be done in 6 hrs, just needed a quick coleslaw recipe to go with it. This is perfect! Got yur website bookmarked too! ��

  • I don’t have Celery seed, so I’m going to be a dare devil and use some Celery Salt ( which is good in Tuna, just enough to add a hint of celery flavor) I’m walking the wire without a net and I’ll let you Folks know how it comes out. Thanks for the recipe Malcolm, love your no non-sense BBQ videos. J.T. Hou Tx.

  • I want to join you for dinner the coleslaw and those beef ribs look absolutely delicious!!
    I haven’t been able to get or find beef ribs in Florida anywhere!
    I hope you do a recipe for your beef ribs!
    Thank you for sharing your recipe with us ����❣

  • I clicked on the piece of pulled pork but it just paused the video instead of doing anything! What the FUCK!? WHY WOULD YOU SAY TO CLICK ON IT WHEN IT JUST PAUSES THE FUCKING VIDEO!

  • Exactly how I make my Cole Slaw less the Celery Seed. One thing I do is add the dry ingredients first, mix well then add a blended mix of Apple Cider Vinegar and Mayo. Excellent vid. Thanks Malcom, luv your channel.

  • Nicely explained, I actually made this dish today for my family, it tastes delicious. It is guaranteed method of fast cooking and does retain the nutritive value of food. https://bestcookingtipz.yolasite.com

  • Just made this yesterday for my son’s 18th birthday party. Everyone loved the coleslaw on their sandwiches. Very easy to make. I will be using this for all our parties. Thanks!

  • Uaglio’ ce ste’ mbriac stamatein. Ha ha ha. Ciao Vito. Mangiamo un po ‘di straccinate col cime di rape e alcune cartedattes pugliesi Mi piace molto il canale e quello che fai. Un grande abbraccio da un figlio di Tranese in Argentina.Chi viu chiu’ dalla vita??

  • Why is it so good, yet so simple. Smoked pork tenderloin, cut into medallions the next day, warmed on one side in a skillet with a little water to keep in the moisture. Sprinkle the top with rub and warm BBQ sauce as it warms a few seconds. A Hawaiian roll, place a generous amount of slaw, the pork, it’s lid and devour.

  • KILLER SLAW!  COVER W/PLASTIC WRAP & LET IT SIT, THEN LET IT SIT SOME MORE. IT IS GREAT ON PORK SANDS W/ ROASTED YELLOW PEPPERS!

  • I just made this recipe, it is absolutely delicious. It will go perfect with the pulled pork I am making for this weekend. Thank you for sharing.

  • The thing I love the most about your videos is you immediately show how it’s done in a quick way before going into detail about what you used, it’s really helpful for those of us who already do a lot of non-pro cooking and can watch that first part, and immediately know if that’s what we want or how to replicate it.

  • Your curly Q hair thing is all I can see… can’t believe I’m saying this, but I miss the indoor beanie… lol! Good stuff as always! Love ya brother!

  • not exactly you’re style DJ BBQ but if you could do a video on how to fry an egg you would make a college boy very happy. I know it’s basic but I still suck at it. 

  • I did put it to the test,it came out awesome!!!!! The key is to let it marinate in the fridge for a few hours.I will never buy coleslaw dressing in a bottle ever again! I can’t wait to try your boston butt recipes! Thank you Malcolm!

  • +DJ BBQ Hey DJ! Should one lower the temperature if one is to leave it more time in the oven? Or same temperature regardless of the time?

  • Hey DJ BBQ. Love your videos, I have watched about 20 in the last day while I am stuck in bed with the Flu. Now I won’t abuse you like ole GlassPike did around the link not working but I would be very keen to find out how to get that wood flavour in an oven. If you could post a link or something. I have tried searching for it, but again…Awesome videos, randonkelous food and I am all about slow and low now….

  • I’m salivating. I need to get me a smoker! Also the food tube link isn’t jamie’s food tube, it’s a random channel called foodtube

  • This is a must try recipe. I made this tonight to go with my pulled pork. 5 out of 7 people loved it. Of the 2 that werent overly impressed one just thought it needed more salt the other person said there was too much ACV.

  • Great video! I have been cooking pizzas in the grill for a while. They never turn out that great. Where did you get the fresh Mozzarella and do you use simolina or just 00 flour for stretching the dough?

  • how do u maintain the heat from the smoker? lf it will rest for 18 hours then that means ill have to maintain the heat for 18 hours. do u just constantly add wood?

  • Good. I hate it when people slab a ton of BBQ sauce onto their pulled pork. Completely ruins and overwhelms the whole flavor. Such a waste.

  • I make slaw frequently (mostly with just red cabbage, though) and I think it benefits tremendously from a touch of shallot and Italian parsley.
    A nice twist is replacing carrots with mango, vinegar with lime juice and adding cilantro and fresh hot chili peppers makes a great salad.

  • I recently did my first BBQ pop up sale and I used your coleslaw recipe, adding my BBQ rub to it. It was such a big hit people ordered the leftover slaw to take home. Thanks so very much!

  • Ingredients:

    Store-bought Cole Slaw Mixture
    4 oz. Mayo
    1/4 c. Sugar
    2 oz. Apple Cider
    1 tsp coarse salt
    1 tsp black Pepper
    1/8 tsp Celery Seed

  • @DJ BBQ That looks awesome! That hot sauce looks like it could melt the polar icecaps and all the glaciers off the North American coastlines. It looks intense! Great video!

  • GREAT RECIPE!! Here’s something I do differently though: instead of using sesame seed buns, I use brioche buns. Try it. I promise it will be awesome