Coney Island Chili Dog Pizza
This is a fun pizza recipe for those that love both pizza and chili dogs. It's great when you're in the mood for something different too.
Servings: 1 12"-14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel (I use both on the same cook, switching from stone to steel at the end.)
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Pizza Toppings
- 1 cup Sargento Shredded Cheddar Cheese Mild, or Medium. Sharp might overwhelm the other flavors.
- 1 can Skyline Original Chili 15 oz can strained and reduced to about half
- 1 Hebrew National Kosher Beef Frank Sliced thin
- ½ White Onion Diced small
- 1 squeeze bottle French's Yellow Mustard For drizzling after baking. You don't use the entire bottle. About 1/4 cup.
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza
- Spread the cheddar cheese to evenly cover the pizza dough.
- Dollop beef chili randomly all over to about half cover the pizza.
- Place the hot dog slices around to mostly cover the pizza.
- Save the onion and mustard for after the bake.
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
- Scatter the diced white onion, then drizzle the yellow mustard before slicing and serving.