I’ve found that you can make pizza with almost anything.  Whereas pizza might have been considered Italian in the past, it’s now anything you can imagine.  Some of our favorites are Greek pizza, Verde pizza, Flatbread pizza, Barbecued Chicken pizza and Breakfast pizza.  If you’ve ever eaten at California Pizza Kitchen you know they sometimes add a scoop of coleslaw or black bean and corn salsa in the middle to enhance the flavor.  I find it appealing and another layer to add to the flavor of the pizza.  So when I had leftover Chipotle pulled pork and sauce, it was logical to make pizza and add a scoop of coleslaw to go on top.  Josh ate it morning, noon and night until it was all gone!


My Mom makes the best coleslaw but she doesn’t use a recipe that I know of.  She adds a bit of this and that and tastes it, then a little more this or that until it passes the taste test.  I’ve watched her make it enough times to memorize the ingredients so it’s just a matter of measuring out the right amounts of “this and that”.  She probably uses Miracle Whip but I’m going with  mayo, plus some cider vinegar, sugar, salt and some canned milk.   She would pick a green cabbage but I’m going for color so I picked up a purple cabbage, carrot and green onion.


This recipe is for a head of cabbage about 1 1/2 pounds.  Using a large knife take your cabbage and cut in half.  Slice thin.


Turn your knife and cut crosswise until your have a nice chop.


Add your peeled and shredded carrot along with the thinly sliced onion.


Mix all the coleslaw sauce ingredients together in a medium bowl.


Whisk together until it’s smooth.  If too thick add a little more canned milk.


Add to your cabbage mix and stir until creamy.


Let it sit in the fridge for awhile to maximize the flavor.


Take your favorite pizza dough and begin to roll out on a well floured surface or pizza peel.




If using a pizza peel remove the dough and sprinkle some corn meal on the peel just before do the last roll.


I usually give it a little shake just to make sure it will slide easily.  If it sticks, pull it up and sprinkle a bit more cornmeal in the spot that sticks.


Spread a small amount of barbecue sauce on the dough.  Too much sauce will sometimes run over the edge.  For this kind of pizza you can always add more sauce over top.


Top with cheese of choice.  I used some fresh mozzarella that I had on hand.  Add as much or little pulled pork that you want.  I probably added about a cup for each pizza.


I added a slice of red onion to each pizza and a drizzle of olive oil.  Place in a 450 degree oven and slide onto a pizza stone or cast iron griddle for 8 – 10 minutes.


I sprinkled some crumbled cotija cheese and roughly chopped cilantro over top.


Slice pizza and add a scoop of coleslaw over top.


Chipotle Pulled Pork Pizza with Coleslaw 

Pizza Dough, recipe follows
2 cups Chipotle Pulled Pork
6 – 8 tablespoons Chipotle Barbecue Sauce
4 ounces Fresh Mozzarella, sliced
2 slices Red Onion, separated into rings
Garnish with crumbled Cotija Cheese and roughly chopped Cilantro
Coleslaw, recipe follows

Pizza Dough (for 2 12 inch pizza’s)

1 1/2 cups lukewarm water
2 1/4 teaspoons Yeast
1 teaspoon Salt
1 teaspoon Sugar
2 1/2 tablespoons Olive Oil
3 1/2 cups All Purpose Flour


Head of Cabbage (1 1/2 pounds or smaller)
1 large Carrot, peeled and grated
2 Green Onions, sliced thin
3/4 cup Mayonnaise
1/4 cup Evaporated Milk
2 tablespoons Sugar
2 tablespoons Cider Vinegar
1 teaspoon Salt

To make Pizza Dough, place lukewarm water, yeast, salt and sugar in a mixing bowl of a stand mixer.  Let sit a few minutes while the yeast begins to bubble and activate.  When ready, add about half of the flour and blend together (with the dough hook) on medium speed.  Add the rest of the flour and blend together until all the flour has been incorporated, scraping the inside of the bowl.  If using a mixer the dough will come together and form into a ball.  Remove the dough, form into a ball, cover and place in a warm place to rise, about 1 – 2 hours. The dough should double in bulk.  When ready, punch down the dough and using floured hands, form into a ball.  Divide the dough in half.  Roll each half over a generously floured surface or pizza peel until it reaches about 12 inches.  When ready to make the last roll of the rolling pin, sprinkle some cornmeal underneath  so the pizza will slide easily from the peel onto the stone or cast iron griddle.  If baking in a pizza pan, sprinkle the cornmeal in the pan before arranging dough.  Layer pizza dough with cheese and toppings.

To make Coleslaw, thinly slice and chop cabbage.  Peel and grate carrots and thinly slice green onion.  Mix together in a large bowl.  Combine the sauce ingredients.  Whisk together until creamy.  If too thick, add a bit more evaporated milk.

Combine the cabbage mix and sauce ingredients together.  Refrigerate.

Top each Chipotle Pulled Pork Pizza with 3 – 4 tablespoons of the Chipotle barbecue sauce, 2 ounces of  fresh mozzarella slices, and 1 cup of Chipotle pulled pork.  Drizzle with olive oil and bake in a preheated 450 degree oven for 8 – 10 minutes.  Scoop some coleslaw on top of the pizza to serve.

Garnish with crumbled Cotija Cheese and roughly chopped Cilantro

Makes 2 (12 inch) pizza’s.