Hot Dog Stuffed Crust Pizza with Mustard-Cheddar Glaze

This hot dog stuffed crust pizza takes the classic game-day favorite to a new level. Smoky beef franks and cheddar are rolled directly into the dough, creating a crispy, cheesy rim with every slice.

Topped with tangy tomato sauce, a zesty mustard glaze, and crispy fried onions, it's a bold, savory mashup that's made for sharing.

The contrast of textures—crisp crust, juicy franks, melted cheese, and crunchy onions—makes every bite irresistible. Whether for a party or a fun family dinner, this pizza delivers big flavor with minimal fuss.

Stuffed crust pizza gets a smoky, savory upgrade with hot dogs and cheddar tucked into the dough. The crust becomes the star, with each slice offering a burst of smoky frank and melted cheese. The tangy tomato sauce provides a bright counterpoint, while the mustard glaze and crispy onions add a final layer of flavor and texture.

This recipe is straightforward and perfect for game day or any casual gathering. The dough is easy to work with, and the filling comes together quickly. With a hot oven and a few simple ingredients, a crowd-pleasing pizza is within reach.

Ingredients

Why this recipe works

Wrapping the franks and cheddar inside the dough ensures every bite of the crust is packed with flavor. The cheese melts and mingles with the smoky frank, creating a rich, savory filling that contrasts beautifully with the crisp exterior. The dough acts as a barrier, keeping the filling juicy while baking to a golden, crunchy finish.

Baking at a high temperature on a preheated stone or cast-iron skillet mimics the effect of a professional pizza oven. The intense heat quickly sets the dough, producing a crisp yet chewy crust. The cheese inside melts slowly, while the exterior browns and blisters, giving the pizza a satisfying texture and appearance.

Notes and substitutions

Choose good-quality smoked beef franks for the best flavor; they should be plump and juicy. Cheddar can be substituted with other melting cheeses like mozzarella or pepper jack, but cheddar adds a sharp, tangy note that pairs well with mustard. The pizza dough should be at room temperature for easier handling.

A baking stone or cast-iron skillet is ideal for achieving a crispy bottom crust. If using a regular baking sheet, preheat it in the oven before placing the pizza on it.

The mustard glaze is essential—it cuts through the richness of the cheese and franks, adding a bright, tangy finish. Crispy fried onions are available in most supermarkets; they add a crunchy, savory topping.

• smoked beef franks: smoked turkey franks or vegetarian hot dogs
• cheddar cheese: pepper jack or mozzarella for a milder flavor
• tangy tomato sauce: pizza sauce or marinara
• yellow mustard: Dijon mustard for a sharper taste

Equipment

• Baking stone or cast-iron skillet
• Rolling pin
• Pastry brush
• Sharp knife
• Large cutting board