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Cheesy Chili Dog Pizza - A Fun, Comforting Mashup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice and serve. Cut into 6–8 slices. Serve hot with extra mustard and pickles on the side.