Al Dente: Pizza Dogs—a twist on the classic summer frank

It’s that time of year again. Even if the weather is cool where you are—it’s cool where I am—we can’t help ourselves, we want, we need, a great grilled dog to kick off the summer!

Last week, I couldn’t wait any longer, I went to my local Trader Joe’s and loaded up on Hebrew National franks, soft bakery buns and all the toppings. But at the last minute, I had a thought. Since it was so cold outside, I was in the mood to try something different. I put the buns and toppings aside and grabbed pizza dough, sun-dried tomato tapenade and mozzarella cheese. All the ingredients needed to make Pizza Dogs, where America’s favorite dog meets pizza! I went to a friend’s house for dinner and announced that I would be making the appetizers. Everyone looked at me politely but skeptically—but no matter, I moved ahead. Fortified by a stem of Laurent Perrier, Rose Brut NV, I rolled the mozzarella-stuffed dogs in no time.

I set the grill to a medium indirect-heat and in 20 minutes, I had hot, golden brown Pizza Dogs that were a hit! And the skeptics swore they would make them again and again for kids, for parties and of course, for themselves, as they gobbled up the tasty bites and washed them down with a little more rose champagne—it was an accidental pairing worth repeating!

Pizza Dog

What happens when you stuff your favorite hot dog with creamy mozzarella cheese, spread it with tangy sun-dried tomato pesto and wrap it up in a blanket of pizza dough? You get a Pizza Dog that is fun to make and easy to eat—think of it as the Italian version of the Corn Dog. These can be made up to 2 days ahead of time and refrigerated until ready to grill.

Grilling Method: Indirect/Medium Heat

Pizza Dough, about 5-inches in diameter
Olive oil
Cornmeal, grits or polenta
4 tablespoons of sun-dried tomato pesto or tapenade*, divided
4 fully-cooked hot dogs
2 slices of Mozzarella cheese, cut into strips

Preheat the grill to high. When the temperature reaches 550ºF, reduce the heat to about 350ºF and re-configure grill for indirect heat.

Divide dough into 4 balls of equal size, about 1-½ inches round. Roll out the balls of dough, one at a time. Pour a little olive oil over the ball of pizza dough and sprinkle with the cornmeal. Roll out the dough in a rectangular shape, ¼ -inch thick ,brushing with more oil as needed. Spread one side of the dough with one tablespoon of the sun-dried tomato mixture, leaving a ½-ich border around the sides, and set aside.

Meanwhile, slice dogs down the middle, leaving about ½-inch on each side un-cut so the ends will remain closed. Place 2 strips of cheese in each slit—be generous with the cheese. Holding the hot dog together, place it on the square and roll the dough around the hot dog until it is covered. Seal the end by pinching well and brush dough with oil if desired.

Place the hot dogs directly on clean cooking grates over indirect medium heat and grill, turning occasionally for 15-20 minutes or until the pizza dough is lightly browned and cooked through, the cheese is melted, the dog is plump and lightly browned on the ends and warmed through.

Remove from grill, let sit about 2-3 minutes and serve immediately.

Serves 4.

*I like the Trader Joe’s brand Sun-Dried Tomato Bruschetta topping.

P.S. If you love grilling and love pizza, check out my new cookbook, Pizza on the Grill which was released last week. I wrote it with my good friend and fellow grilled pizza lover, Bob Blumer. Next post, I’ll feature one of our “rock star” pizzas from the book.