Knockwurst "Hot Dog" Pizza
This is a fun party pizza that kids will love, and lots of adults will too. 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
- 8 slices Kraft American Cheese
- 1 squeeze bottle Heinz Ketchup For making ketchup swirls. You don't use the entire bottle. About 1/3 cup.
- 1¼ - 1½ Hebrew National Knockwurst Sliced thin ⅛-¼ inch
- 1 squeeze bottle French's Yellow Mustard For dolloping after baking. You don't use the entire bottle. About 1/4 cup.
- 1 jar Mt. Olive Dill Relish For dolloping after baking. You don't use the entire jar. 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
- Place the American cheese slices first doing the best you can to cover the dough.
- Randomly place sliced knockwurst on top of the American cheese slices to mostly cover the cheese, and then swirl the ketchup on top.
- Save the mustard and relish until after the bake.
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
- Dollop with yellow mustard and dill relish before slicing and serving.