Summer is heating up and so is grilling season and this Beyond BBQ Neapolitan Pizza is what’s cooking on our grill! When it comes to summer I look forward to all the fresh fruits and veggies, grilling all the veggies, and BBQ. There is something about BBQ sauce and crazy as it seems even when I was vegan I would put it on all the grilled vegetables and on top of coleslaw. It’s no secret we also love our homemade Neapolitan pizzas and this my twist on a BBQ pizza, yes topped with coleslaw!
Even with our Monthly Family Foodie Dates and this years pizza theme the girls still request homemade pizzas. S was hoping to have a sleepover last week the day after school got out and making homemade pizzas with her friends because they love them too. Family and friendly always want to come over, I get texts from the girls friends parents requesting recipes, and it’s always a family favorite and fun time. While there are times we make our favorites there are also times when creativity is flowing and we make fun combos. I almost always have to make 2, one standard and one testing out a new combo. My husband is the type that if he had a taco pizza it wouldn’t satisfy a pizza or a taco craving. For me I’m the opposite, if I’m craving BBQ and pizza, tacos and pizza, or other combos both I can satisfy both cravings, well usually. It’s like taking a BBQ chicken (chickenless) sandwich and turning it into a pizza! Forget the soggy bun a chewy Neapolitan crust is better, or maybe it’s just my obsession with the crust talking.
When the craving for BBQ and or coleslaw strikes and the kids want pizza I’m covered with this Beyond BBQ Neapolitan Pizza! I use our Homemade Neapolitan Pizza Crust which we have tested with only one gluten free flour but you can substitute a pre-made crust or your own recipe. If you have a favorite coleslaw recipe or some leftover from dinner the night before feel free to use that. I like my coleslaw made fresh and still crunchy so I make it just before preparing the pizza. I find that 30 minutes up to an hour is a good time to make it for me and keep the crunch.
Since this weekend is Father’s Day if you have a BBQ loving dad in your life and are looking for something different this is it.
Beyond BBQ Neapolitan Pizza
Delicious homemade vegan Neapolitan Pizza Crust topped with BBQ sauce, "chicken", red onion, and smokey mozzarella topped with crunchy coleslaw. It's like the ultimate vegan BBQ chicken sandwich rolled into a pizza!
6ozcoleslaw mix(Trader Joes Cruciferous Crunch Mix with kale, Brussels sprouts, broccoli, and cabbages)
2TBSP apple cider vinegar
2-3TBSP spicy brown mustardSir Kensington Spicy Brown Mustard
2TBSP coconut palm sugar
Make Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.
Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions.
In a large bowl mix together everything except the coleslaw mix to make the Simple Coleslaw. Add in coleslaw mix and toss to coat. Place in the refrigerator while you make and bake the pizza. I don't like to make coleslaw too far ahead as I like to keep the crunchy texture.
Toss or roll your pizza dough and place on a piece of parchment paper on a non rimmed baking sheet.
In a bowl toss BBQ sauce with chopped chicken strips to coat and spread on prepared pizza crust. Adding more BBQ sauce for sauce as needed. Top with red onion slices and cheese.
Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions.
Remove pizza, sliding a baking sheet under the parchment paper. Place on cutting board and top with prepared coleslaw.