Hot Dog Stuffed Crust Pizza with Mustard-Cheddar Glaze Step-by-step instructions

Before you start

Before starting, remove the pizza dough from the refrigerator and let it sit at room temperature for about 10 minutes to relax. Preheat the oven to 475°F (245°C) with a baking stone or cast-iron skillet inside.

Cut the cheddar into strips and have the franks ready. Prepare a lightly floured surface for rolling the dough. Gather all ingredients and equipment to streamline the process.

Instructions

Stuff and Shape

1. 1Prepare the Dough and Filling
   Remove the pizza dough from the refrigerator and let it sit at room temperature for 10 minutes to relax. On a lightly floured surface, roll the dough into a 12-inch round. Cut the cheddar into strips, about 1/2 inch thick and 3 inches long. Have the smoked beef franks ready.
   Look for The dough is pliable and easy to roll without springing back.
   Tip If the dough resists, let it rest for a few more minutes before rolling further.
2. 2Stuff the Crust
   Place a smoked beef frank and a cheddar strip along the edge of the dough, about 1 inch from the rim. Fold the dough over the frank and cheddar, then press to seal. Repeat around the entire circumference, spacing the franks evenly. Tuck the ends of the franks to keep them enclosed.
   Look for The crust is evenly stuffed with a visible ridge of franks and cheese.
   Tip Seal the dough firmly with a little water if needed to prevent leaks.
3. 3Shape the Pizza
   Gently stretch the dough to ensure the stuffed crust is even. Place the dough on a pizza peel or parchment paper. The center should be slightly thinner than the edges. Prick the center with a fork to prevent bubbling.
   Look for The pizza is a uniform round with a thick, stuffed rim.
   Tip Use your fingertips to press the dough into an even thickness.

The dough is rolled into a round, and the franks and cheddar are securely sealed inside the rim. The stuffed edge is even and plump, with no gaps. The center is slightly thinner, ready for sauce. The dough feels smooth and elastic, not sticky. The filling is fully enclosed, with no cheese or frank exposed.

Bake to Golden

4. 4Top with Tomato Sauce
   Spread the tangy tomato sauce evenly over the center of the pizza, leaving the stuffed crust exposed. Use the back of a spoon to create a smooth, even layer.
   Look for The sauce covers the center but does not spill over the stuffed rim.
   Tip Too much sauce can make the pizza soggy; a thin layer is best.
5. 5Bake the Pizza
   Place the pizza on a preheated baking stone or cast-iron skillet in an oven preheated to 475°F (245°C). Bake for 15 to 20 minutes, until the crust is golden brown and the cheese in the stuffed crust is melted and bubbly.
   Look for The crust is puffed and golden, with blistered cheese and bubbling sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the pizza halfway through for even browning.

The pizza emerges from the oven with a deeply golden, blistered crust. The cheese in the stuffed rim is melted and bubbly, and the sauce is set. The aroma is smoky and savory, with the scent of toasted dough and melted cheese. The crust is crisp to the touch, and the center is fully cooked.

Glaze and Serve

6. 6Glaze and Garnish
   Remove the pizza from the oven. Drizzle the yellow mustard in a zigzag pattern over the hot surface. Sprinkle the crispy fried onions evenly over the top, focusing on the crust and the center.
   Look for The mustard glaze glistens and the fried onions add a golden crunch.
   Tip Add the glaze and onions immediately so they soften slightly with the heat.

The mustard glaze drizzles over the hot pizza, creating a glossy, tangy sheen. The crispy fried onions add a golden, crunchy texture and a savory aroma.

The pizza is ready to slice, with the stuffed crust holding together. The combination of colors—golden crust, red sauce, yellow mustard, and browned onions—is visually appealing.

Common mistakes

One common mistake is overfilling the crust, which can cause the dough to tear or the filling to leak. Keep the franks and cheese snug but not overly stuffed.

Another issue is underbaking the center, which can result in a doughy texture. Ensure the oven is fully preheated and the pizza is baked until the crust is golden and crisp. Avoid adding too much sauce, as it can make the pizza soggy.

How to tell it’s done

The pizza is done when the crust is deep golden brown and the cheese in the stuffed crust is fully melted and bubbly. The center should be set and slightly blistered.

To ensure the franks are heated through, check that the internal temperature reaches 160°F (71°C). Let the pizza rest for a few minutes before slicing to allow the cheese to set slightly and prevent it from oozing out.

• Ground meat: 160°F (71°C) in the thickest part