Pizza Hot Dogs with Quick-Pickled Cucumbers and Crispy Fried Onions

If love pizza and hot dogs, you’re in luck: self-taught chef and Germany-based gourmand, Jelena Lozo, @der_kulinarische_donnerstag, shares a tasty hybrid between the two that swaps regular buns for pizza dough. While topping pizza with broiled hot dogs or sliced sausage is nothing new, recently, it’s become more popular to bake them together, swapping those sad, tasteless buns with a more flavourful and complex dough.

And it makes sense: just imagine an extremely airy cornicione cradling a delicious, savoury centre, topped with your favourite ingredients. In our version, we’ve used the classic combo of ketchup, honey mustard, quick pickles and crunchy fried onions. 

Not only does this recipe marry two extremely satisfying dishes, it’s also quite versatile. You can experiment with just about any pizza dough style for the buns. It’s also a great way to use up leftover dough. Instead of stretching dough into normal pizza-shaped discs, you’ll shape your dough into buns, leaving space in the middle for the hot dogs and finishing it with your toppings of choice. After a quick initial bake, you’ll add the hot dogs to the dough, and finally, pop it into the oven for one final blast of heat. Savoury, salty, sweet and slightly sour, say goodbye to boring buns forever.


Difficulty

Servings

Makes 6 pizza dogs

Prep Time

4 hours, 30 minutes

Cook Time

1.5 minutes

By Jelena Lozo

Pizza Hot Dogs with Quick-Pickled Cucumbers and Crispy Fried Onions

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time, about 4 hours before cooking; once the dough is ready, divide into 6 portions. Shape the dough into long dough balls, approximately 8 inches long by 2 inches (20 centimetres by 5 centimetres) wide. Let rise at room temperature for the last 30 minutes while you prepare the toppings below.


For the quick-pickled cucumbers

1. In a saucepan over medium heat, bring the water with salt and sugar to a boil and stir until both are completely dissolved.

Take the saucepan off the heat; add white wine vinegar, stir, and let the mixture cool slightly. Set aside. 

2. Wash and chop the dill, keeping the leaves in a small bowl.

Set aside. Wash the cucumbers and cut into 0.2-inch (0.5-centimetre) thick slices. 

3. Place your dill and cucumbers into a glass jar; add the brine water.

For the hot honey mustard 

1. In a medium bowl, whisk together the mayonnaise, mustard, hot honey and lemon juice.

Fill your squeeze bottle with the hot honey mustard mixture.


For the pizza dogs

1. Fire up your Ooni oven.

Aim for 400 °C to 450 °C (750 °F to 850 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone. 

2. In a medium saucepan, bring enough salted water to cover the hot dogs to a boil.

Reduce the heat so that the water is hot, but not boiling, then add the hot dogs; cook for around 10 minutes.

3. Place a pizza dough ball on a lightly-floured work surface and press air lengthwise from the centre of the dough into the crust, creating an indentation the length and width of your hot dog.

4. Transfer the stretched dough to a lightly dusted peel; add 40 grams of the cheddar to the middle of the dough to prevent it from rising during the bake.


5. Launch the dough into the oven.

Cook for 1 minute, turning once halfway to ensure an even bake.

cheesy cooked dough on pizza peel in an Ooni Karu 16 pizza oven

6. Remove from the oven; add the hot dog.

Reduce the flames to a minimum, then launch the bun and hot dog and bake for another 20 to 30 seconds.

7. Remove from the oven, top with ketchup, mustard, pickles, crispy onions and garnish with chopped dill (optional).


8. Repeat the steps for the remaining pizza dogs, serve and enjoy! .

Repeat the steps for the remaining pizza dogs, serve and enjoy!

hot dog wrapped in pizza dough and topped with sauce and dill

Jelena Lozo

Self-taught chef Jelena Lozo has a passion for gastronomy, top-notch ingredients, true craftsmanship and a slight obsession with dough and fermentation. Whether it's breaking down a wild boar from scratch, fermenting kimchi by the gallon, inventing the perfect pizza dough recipe or picking grapes in the Moselle valley, Jelena loves food and shares her enthusiasm online 

Recommended Products

1 / 1