Best 2 Pizza Cole Slaw Recipes

Pizza and coleslaw may seem like an unlikely combination, but this Pizza Coleslaw recipe brings them together in a delicious and unique way. This hybrid dish features a crispy pizza crust topped with a creamy coleslaw made with shredded cabbage, carrots, red onion, and a tangy dressing. The coleslaw adds a refreshing crunch and tanginess to the rich and savory pizza, creating a perfect balance of flavors and textures. Additionally, the article also includes a recipe for a classic coleslaw, made with a mayonnaise-based dressing and a variety of vegetables, as well as a recipe for a vegan coleslaw, made with a plant-based dressing and featuring crunchy vegetables like broccoli and snap peas. These coleslaw recipes can be served as a side dish or enjoyed on their own as a light and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW

Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

Ingredients

4 lobster tails, about 6 ounces each
2 yellow tomatoes, halved, seeded, grilled and chopped
12 kalamata olives, pitted, sliced 1/8-inch
2 heads garlic, roasted, skinned and broken into cloves
2 red peppers, roasted, peeled, seeded and julienned
1 cup shredded basil
12 ounces mild chevre cheese, crumbled
2 ounces extra virgin olive oil
3 ounces Absolut Mandarin vodka
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup water
2 1/2 cups flour
2 tablespoons minced basil
1 tablespoon orange zest
1 teaspoon salt
1 teaspoon chipotle powder
2 tablespoons peanut oil
Olive oil for brushing crust
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

Steps:

To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

PIZZA COLE SLAW

Pizza Cole Slaw image

Make and share this Pizza Cole Slaw recipe from Food.com.

Provided by Roza Bockelman

Categories Vegetable

Time 30m

Yield 1-4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 cups prepared coleslaw mix
1/2 cup pizza sauce
1/3 cup fat free mozzarella cheese
15 slices turkey pepperoni
2 tablespoons sliced olives
onion, to taste
mushroom

Steps:

Mix it all together--let it sit for a couple of hours and enjoy!

Tips:

To save time, use pre-made coleslaw mix. Look for coleslaw mixes that contain cabbage, carrots, and onions. You can also add your own vegetables, such as broccoli, cauliflower, or bell peppers.
Use a variety of cheeses in your pizza coleslaw. Cheddar, mozzarella, and Parmesan are all good choices. You can also add crumbled bacon, cooked chicken, or ham.
If you are using a pre-made pizza crust, be sure to pre-bake it according to the package directions. This will help to ensure that the crust is crispy and not soggy.
Be creative with your toppings. In addition to coleslaw, you can also top your pizza with other vegetables, such as tomatoes, onions, and mushrooms. You can also add cooked meats, such as pepperoni, sausage, or bacon.
Serve your pizza coleslaw immediately. It is best enjoyed when it is hot and fresh.

Conclusion:

Pizza coleslaw is a delicious and easy-to-make dish that is perfect for a party or a quick weeknight meal. It is a great way to use up leftover coleslaw and pizza crust. With its creamy coleslaw topping and crispy crust, pizza coleslaw is sure to be a hit with everyone who tries it.

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