Coq Au Vin Pizza Recipe
This coq au vin pizza uses leftover coq au vin sauce to make a delicious, rich red wine base topped with gooey mozzarella, buttery mushrooms, braised chicken and fresh red onions.
How to Make the Best Coq Au Vin Pizza
Let’s upgrade our pizza game and get fun and creative with a pizza recipe like no other! This coq au vin pizza takes a classic French dish and transforms it into an elegant, indulgent pizza experience. The rich, wine-infused sauce serves as the perfect base for a combination of toppings that elevate this dish well beyond your typical pizza night.
The beauty of this coq au vin pizza lies in its sophisticated flavor profile. The deep, burgundy-colored sauce—made from leftover coq au vin—brings complex wine and herb notes to every bite. Topped with creamy mozzarella, earthy mushrooms sautéed in butter, tender braised chicken, and sharp red onions, each slice is a harmonious blend of textures and flavors that’s sure to impress.
This recipe is perfect for using up leftover coq au vin sauce, making it an excellent way to repurpose components from another meal into something entirely new and exciting. Whether you’re hosting a dinner party or treating yourself to an upscale weeknight dinner, this coq au vin pizza proves that pizza doesn’t have to be simple—it can be as gourmet as you want it to be.
Coq Au Vin Pizza
This coq au vin pizza uses leftover coq au vin sauce to make a delicious, rich red wine base topped with gooey mozzarella, buttery mushrooms, braised chicken and fresh red onions.
Ingredients
Base & Sauce
Sauce Preparation
Toppings
Garnish
Instructions
Prepare Dough
- If using refrigerated dough, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap for 2-3 hours. If dough has already risen, skip this step.
- About 45 minutes to an hour before baking, place a pizza stone in the cold oven and heat to 500°F. If you don't have a pizza stone, use a large upside-down baking sheet and preheat for 30 minutes.
Prepare Sauce
- Pour the coq au vin sauce into a microwavable bowl. Heat until warm and stir.
- In a skillet over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 3 minutes, stirring constantly. Pour in coq au vin sauce and whisk until smooth and thickened. Remove from heat.
Prepare Toppings
- In a skillet, melt the remaining 2 tablespoons butter. Stir in mushrooms to coat and cook until golden, about 4-5 minutes. Remove from heat.
Assemble & Bake
- Hand stretch the dough using the bed of your fingers (not fingertips) to pat it outward. Work the outside and edges, avoiding the center. Grab the crust edge and let it hang down, rotating to stretch evenly until the dough reaches 10 inches in diameter.
- Coat a pizza peel or parchment paper-covered baking sheet with cornmeal. Place the dough on top and adjust shape if needed.
- Spread 1/4 cup coq au vin sauce on the dough, leaving a crust edge. Top with mozzarella, mushrooms, chicken, and red onions.
- Whisk together egg yolk and water, then brush on the crust. Transfer to the hot pizza stone.
- If using parchment paper, bake for 2 minutes, remove the parchment, then continue baking for 6-8 minutes. If using a peel directly on the stone, bake for 8-10 minutes.
- Remove from oven and let set for 5 minutes. Cut into slices and top with fresh parsley and Parmesan if desired.
Notes
- See the original coq au vin recipe for sauce preparation
- A pizza stone is recommended for best results
- Extra coq au vin sauce can be saved as a dipping sauce for the crust