Cheesy Chili Dog Pizza – A Fun, Comforting Mashup
Skip the usual pepperoni and try something bold, saucy, and ridiculously satisfying. Cheesy Chili Dog Pizza tastes like a backyard cookout landed on a hot, crispy pie. It’s smoky, cheesy, a little messy, and totally worth it.
If you love chili dogs, you’ll love this pizza. It’s perfect for game day, movie night, or whenever you want comfort food with a twist.
Cheesy Chili Dog Pizza - A Fun, Comforting Mashup
Ingredients
Method
- Preheat the oven. Heat to 475–500°F (depending on your oven). If using a pizza stone or steel, place it inside while the oven heats for at least 30 minutes.
- Prep the dough. Let your dough rest at room temperature for 30 minutes so it stretches easily.Dust your surface with flour or cornmeal, then shape the dough into a 12–14 inch round.
- Par-cook the hot dogs. For best flavor, brown the sliced hot dogs in a skillet over medium heat for 2–3 minutes until the edges crisp. Set aside.
- Warm the chili. Heat the chili gently until it’s thick and spreadable. If it’s runny, simmer for a few minutes to reduce.Thick chili prevents a soggy crust.
- Build the base. Place the dough on a peel or oiled baking sheet. Brush the outer edge with olive oil. Spread a thin layer of chili over the dough—leave a 1-inch border for the crust.
- Add cheese and toppings. Sprinkle on half the cheese.Scatter the hot dog slices evenly, then add onions and jalapeños if using. Top with the remaining cheese.
- Bake. Slide the pizza onto the hot stone/steel or place the pan in the oven. Bake 10–14 minutes, until the cheese is bubbly and the crust is golden with crisp edges.
- Finish and garnish. Let the pizza rest 2–3 minutes.Drizzle with mustard, add pickles, and sprinkle scallions or chives. Season with a pinch of salt and pepper.
- Slice and serve. Cut into 6–8 slices. Serve hot with extra mustard and pickles on the side.
What Makes This Recipe So Good
This pizza brings together the best parts of a chili dog—savory chili, snappy hot dogs, melted cheese, and tangy toppings—on a crisp, chewy crust. It’s hearty without being heavy, thanks to the contrast of textures and fresh garnishes.
The recipe is flexible, too, so you can use your favorite chili or switch up the cheeses. Best of all, it’s quick: store-bought dough and canned chili make this weeknight-friendly.
What You’ll Need
- Pizza dough: 1 pound store-bought or homemade
- Olive oil: For brushing the crust
- Chili: 1 to 1 1/2 cups, thick and meaty (no-bean or with beans—your call)
- Hot dogs: 4–5 beef or turkey hot dogs, sliced into coins
- Cheese: 2 cups shredded—use a mix of cheddar and mozzarella
- Onion: 1/2 small red or white onion, thinly sliced or finely diced
- Mustard: 2–3 tablespoons yellow or spicy brown, for drizzling
- Pickles: Sliced dill pickles or relish, for topping
- Jalapeño (optional): Fresh or pickled, thinly sliced
- Scallions or chives (optional): For garnish
- Cornmeal or flour: For dusting your peel or pan
- Salt and pepper: To taste
How to Make It
- Preheat the oven. Heat to 475–500°F (depending on your oven). If using a pizza stone or steel, place it inside while the oven heats for at least 30 minutes.
- Prep the dough. Let your dough rest at room temperature for 30 minutes so it stretches easily.Dust your surface with flour or cornmeal, then shape the dough into a 12–14 inch round.
- Par-cook the hot dogs. For best flavor, brown the sliced hot dogs in a skillet over medium heat for 2–3 minutes until the edges crisp. Set aside.
- Warm the chili. Heat the chili gently until it’s thick and spreadable. If it’s runny, simmer for a few minutes to reduce.Thick chili prevents a soggy crust.
- Build the base.</-strong> Place the dough on a peel or oiled baking sheet. Brush the outer edge with olive oil. Spread a thin layer of chili over the dough—leave a 1-inch border for the crust.
- Add cheese and toppings. Sprinkle on half the cheese.Scatter the hot dog slices evenly, then add onions and jalapeños if using. Top with the remaining cheese.
- Bake. Slide the pizza onto the hot stone/steel or place the pan in the oven. Bake 10–14 minutes, until the cheese is bubbly and the crust is golden with crisp edges.
- Finish and garnish. Let the pizza rest 2–3 minutes.Drizzle with mustard, add pickles, and sprinkle scallions or chives. Season with a pinch of salt and pepper.
- Slice and serve. Cut into 6–8 slices. Serve hot with extra mustard and pickles on the side.
How to Store
- Refrigerate: Cool completely, then store slices in an airtight container for up to 3 days.
- Reheat: Use a skillet over medium heat or a 375°F oven for 8–10 minutes until the crust re-crisps.Avoid the microwave if you can—it softens the crust.
- Freeze: Wrap individual slices tightly and freeze up to 2 months. Reheat from frozen in a 400°F oven for 12–15 minutes.
Health Benefits
While this pizza leans indulgent, you can make smart swaps that add balance. Using turkey or chicken hot dogs and lean chili cuts saturated fat.
Adding onions, jalapeños, and scallions brings antioxidants and fiber, and a whole-wheat crust boosts whole grains. You’ll also get protein from the chili, hot dogs, and cheese, which helps keep you full and satisfied.
What Not to Do
- Don’t use watery chili. Thin chili will soak the dough and make the pizza soggy.
- Don’t skip preheating. A hot oven and properly heated stone or steel are key to a crispy bottom.
- Don’t overload the toppings. Too much chili or cheese weighs the pizza down and prevents even baking.
- Don’t add pickles before baking. They’ll lose their crunch. Add them after the pizza comes out.
- Don’t stretch cold dough. Cold dough snaps back and can tear.Let it relax on the counter first.
Variations You Can Try
- Chili Cheese Fry Pizza: Swap hot dogs for oven-crisped shoestring fries. Use the same chili and cheese, then finish with scallions and mustard.
- Coney Island Style: Use a tangy, no-bean chili, yellow mustard, diced white onions, and mild cheddar.
- Tex-Mex Twist: Add smoked paprika to the chili, use pepper jack cheese, and finish with pickled jalapeños and cilantro-lime crema instead of mustard.
- Veggie Swap: Use veggie dogs and a meatless chili, then add roasted corn and bell peppers for extra color and crunch.
- BBQ Mashup: Mix a tablespoon of barbecue sauce into the chili and drizzle a touch on top with mustard.
- Breakfast Version: Crack 2 eggs onto the pizza halfway through baking and cook until the whites set.
FAQ
Can I use canned chili?
Yes. Choose a thick variety or simmer it for a few minutes to reduce.
If it’s too thin, it will sog out the crust.
What’s the best cheese for this pizza?
A blend works best. Use mozzarella for melt and cheddar for sharpness. Monterey Jack or pepper jack are great alternatives.
Do I need a pizza stone?
No, but a stone or steel helps with a crisp bottom.
If baking on a sheet pan, preheat the pan and don’t overload the toppings.
How do I keep the crust from getting soggy?
Use thick chili, preheat the oven fully, and bake on a hot surface. You can also par-bake the crust for 3–5 minutes before adding toppings.
Can I make this gluten-free?
Yes. Use a gluten-free pizza crust and confirm your hot dogs and chili are labeled gluten-free.
What mustard should I use?
Classic yellow mustard tastes the most like a chili dog.
Spicy brown or Dijon adds a punchier, more complex flavor.
How spicy is it?
That’s up to you. Keep it mild with a basic chili and skip jalapeños, or turn up the heat with spicy chili, pepper jack, and extra jalapeños.
In Conclusion
Cheesy Chili Dog Pizza is the kind of meal that makes people smile before they even take a bite. It’s nostalgic, easy to make, and completely customizable.
Keep the chili thick, the oven hot, and the toppings balanced, and you’ll get a crispy, gooey pie every time. Whether you’re feeding a crowd or treating yourself, this fun mashup earns a spot in your weeknight rotation.
