Chicago Dog Grilled Pizza
1 Pizza crust dough
1 Hot Dog, grilled or preheated
1 tsp poppy seeds
1/4 tsp celery salt for crust edge
3 tbsp Terrapin Ridge Farms Dill Pickle Mustard
3 cups Shredded Italian Blend Cheese
2 tbsp onion, coarsely chopped fine
1/4 medium Roma tomatoe
3 pickled sport peppers
Heat the grill: about 550°F-600°F with the lid on.
Prep your dough: It should be stretched or rolled out into a thin circle or long oval. Brush one side of the dough with oil (this is the side you'll lay down on the grill).
Lay the dough on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. You want grill marks on it, but you don't want the dough to get crispy
Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Top the pizza quickly. Spread on a thin layer of Terrapin Ridge Farms Dill Pickle Mustard, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
Put the lid on and cook for 3 to 5 minutes. Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted.
Slice the pizza, and enjoy!
*Recipe from Terrapin Ridge Farms