Triple Cheese and Veggie Pizza

  • 1 tablespoon unsalted butter
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 1/4 teaspoon and 1/2 teaspoon coarse salt, divided
  • Freshly ground black pepper
  • 14 oz bag coleslaw mix
  • 1/4 cup white-wine vinegar
  • 1 teaspoon celery seed
  • 1 tablespoon honey
  • 1 lb pizza dough
  • 1 tablespoon grated Parmesan
  • 4 oz mozzarella, thinly sliced
  • 4 oz shredded provolone cheese


  1. Preheat oven to 400 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Warm butter and 1 tablespoon olive oil in a large skillet over medium-low heat.
    1. Once butter melts, add onion, 1/4 tsp salt and pepper.
    2. Cook, stirring, until translucent, 5 to 7 minutes.
    3. Stir in coleslaw, vinegar, celery seed, and remaining 1/2 teaspoon salt.
    4. Cook, stirring, 5 minutes.
    5. Stir in honey, cover and cook until mixture softens, stirring halfway through, about 5 minutes more.
  4. Drizzle 2 teaspoon olive oil on parchment.
  5. Stretch dough to an 10×16-inch oval.
  6. Sprinkle with Parmesan, arrange mozzarella in an even layer on top and scatter with half of the provolone.
  7. Distribute cabbage mixture on top of cheese and sprinkle with remaining provolone.
  8. Drizzle with 1 tablespoon oil.
  9. Bake pizza 22 to 25 minutes, until crust is golden brown and cheese is browned in spots.

(Source: Andrew Purcell, may be or have been associated with Dole as a picture of Dole Classic Coleslaw is pictured next to the recipe.)

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