There’s a Chicago Dog in my Pizza!

The other night I made pizza dough in preparation for dinner.  When it came time to make the meal, one of us wanted pizza and the other wanted hot dogs instead.  David suggested hot dogs on the pizza.  I thought to myself, what? Hot dogs on a pizza?!  He continued with “how about a Chicago Dog pizza?” knowing how much I love a Chicago-style hot dog, and said “think about it, put all the toppings and the hot dog on the dough and we have a new idea for a pizza”.   Hmm, it did sound quite creative so I decided to give it a shot.  I have to say, we both were pleasantly surprised (David is quite proud of idea now).  It was really delicious, with all the flavor elements that you would find in the real thing!

Here’s how we pulled this off: Put your pizza stone in the oven and crank the temperature up to 500 degrees F, you want it nice and hot.  Pick up some store-bought pizza dough, or buy a medium ball of dough from your local pizza place/restaurant, or make your own and roll it out.  For a real Chicago-style hot dog, you must have a poppy seed roll.  We brushed the dough edge with olive oil and sprinkled some poppy seeds on.  Then it was a layer of mustard, one half stone-ground and the other half yellow.  Next, slices of cooked all-beef hot dogs, some diced onions, diced tomatoes and a topping of grated Fontina cheese.  After being cooked until golden brown and bubbly, chopped pickles, chopped sweet cherry peppers and sweet banana wax peppers finished it off.

If you don’t have a pizza peel (a flat paddle made of either wood or stainless steel; I prefer the latter) you can use the back of a clean sheet pan.  To keep the dough from sticking to the pizza peel, I found that cornmeal works best for me; they are like little edible ball bearings between the dough and the peel that help the dough slide off.  And be sure to shake the pizza peel back and forth a few times during assembly so the dough doesn’t stick to it.  No pizza stone?  Just use a sheet pan with parchment paper and you are good to go. 

Either for a weeknight or weekend meal, this pizza is a fun twist on the classic.

Eat well and share the love!

Chicago Dog Pizza
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies

Ingredients:
1 medium pizza dough
Cornmeal
Olive oil
1 teaspoon poppy seeds
2 teaspoons stone-ground or yellow mustard
2 hot dogs, cooked and sliced into 1/8 inch pieces
½ medium onion, diced
1 tomato or a handful of cherry tomatoes, diced
1 ¼ cup grated Fontina or Fontinella cheese
Topping
1 dill pickle, diced
3 sweet cherry peppers, seeded and diced
3 sweet banana wax peppers, seeded and diced
Fresh cracked pepper
Poppy seeds

Directions:
Place the pizza stone in the oven and turn the temperature to 500 degrees F.  When the oven reaches temperature, roll out the pizza dough on a floured surface – about 12 inches round.  Lightly sprinkle a handful of cornmeal on the pizza peel (or the back of a clean sheet pan), making sure you have a good coating in the front and the sides.  Place the dough on the pizza peel.

Brush one inch of the outer perimeter of the dough with a light coating of olive oil.  Sprinkle the poppy seeds evenly around the edge.  Spread the mustard on the dough and then gently shake the pizza peel back and forth to keep the dough from sticking.  Lay the hot dog slices around, then the onions and tomatoes; lightly shake the peel again.  Top with the grated cheese and transfer to the pizza stone in the oven.

Cook for 8 to 10 minutes, until the cheese is bubbly and crust is golden brown.  Turn the pizza 180 degrees halfway through cooking.  Transfer to a cutting board and top with the pickles and peppers.  Cut into slices, add some fresh cracked pepper, a few more poppy seeds and serve while hot.

  • Cooking the hot dogs: When we buy the all-beef hot dogs at Costco, we freeze them in two-pack bundles – wrap the hot dogs in plastic wrap and store the bundles in a large bag in the freezer to make it easier for later.  They can go straight from the freezer to the toaster oven (on foil-lined pan, remove plastic wrap) and cook at 325 degrees F for 10 to 15 minutes until they are hot with a nice crust.
  • You can find the sweet cherry peppers and sweet banana wax peppers in a jar, usually in the olive aisle.
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10 responses to “There’s a Chicago Dog in my Pizza!

  1. Oh my, this sound absolutely delicious. Mark and I are going to have to give it a try. 🙂

  2. A great recipe to surprise Kurt with on a Bears game day. I might serve this on Christmas Day for a late day appetizer when the Bears play the Packers…along with your Brandy Old Fashioned drink recipe. O.k. now it’s all coming together thanks to you!

  3. Briliant! Especially for us good ole Midwestern folks!

  4. As a proud hometown Chicago girl, I salute your ingenuity!

  5. What a fun recipe! I’ll have to try this for Josh, as this would be a nice addition to our Cheeseburger Pizza we make.

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