Hot Dog Stuffed Crust Pizza with Mustard-Cheddar Glaze Tips, FAQ & printable recipe

Tips for success

For an extra crispy crust, brush the outer edge with a little olive oil before baking. This helps the dough brown evenly and adds flavor.

If the dough springs back when rolling, let it rest for a few minutes to relax the gluten. Use a pizza peel dusted with cornmeal to transfer the pizza to the stone easily.

When slicing, use a sharp chef's knife or a pizza cutter, and press firmly to cut through the stuffed crust.

Serve the pizza hot for the best texture, as the cheese will be gooey and the crust crisp. If the glaze seems too strong, mix the mustard with a teaspoon of honey or maple syrup to balance the tang.

Variations

• Spicy Chorizo Stuffed Crust: Swap the beef franks for cooked Mexican chorizo and use pepper jack cheese. Add sliced jalapeños on top before baking for an extra kick. The spicy, smoky flavor pairs well with the tangy sauce and mustard glaze.
• BBQ Chicken Stuffed Crust: Use shredded cooked chicken tossed in barbecue sauce instead of franks, and replace cheddar with smoked gouda. Omit the mustard glaze and drizzle with extra barbecue sauce before serving. Top with red onion slices.
• Veggie Stuffed Crust: For a vegetarian version, use plant-based hot dogs and a dairy-free cheese alternative. Keep the tomato sauce and add roasted red peppers or mushrooms to the filling. The mustard glaze and fried onions still work well.
• Breakfast Stuffed Crust Pizza: Fill the crust with cooked breakfast sausage and scrambled eggs, and use American cheese. Top with tomato sauce or gravy, then bake. Finish with a drizzle of maple syrup mixed with mustard for a sweet-savory twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.

Freezer

Freeze the baked pizza whole or in slices, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen pizza in a preheated oven at 375°F (190°C) for 10-15 minutes, until hot and crispy. Avoid microwaving to prevent sogginess.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5 to 10 minutes, until the crust crisps up again. Avoid microwaving, as it can make the crust soggy.

The pizza can be assembled up to 2 hours ahead and kept in the refrigerator. Cover tightly with plastic wrap to prevent the dough from drying out.

Bake directly from the refrigerator, adding a few minutes to the baking time. The mustard glaze and fried onions are best added after baking.

Serving ideas

Slice the pizza into 8 generous wedges, ensuring each slice has a portion of the stuffed crust. Serve hot, with extra mustard on the side for dipping if desired. The combination of flavors and textures makes it a satisfying main dish or a hearty snack.

Pair with a crisp green salad or roasted vegetables to balance the richness. For a game-day spread, serve alongside chicken wings, nachos, or a bowl of chili.

The pizza is best enjoyed fresh from the oven, with the cheese still molten and the crust crackling.

Frequently asked questions

Recipe card

Hot Dog Stuffed Crust Pizza with Mustard-Cheddar Glaze

Prep 25 minCook 20 minRest 10 minTotal 55 minServes 8

Ingredients

• 1 lb pizza dough
• 8 smoked beef franks
• 8 oz cheddar cheese, cut into strips
• 1 cup tangy tomato sauce
• 1/4 cup yellow mustard
• 1/2 cup crispy fried onions

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

45 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.