In a large mixing bowl stir together the yeast and water then add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of the bowl.
Knead the dough by hand in the bowl for about 10 minutes or until dough is smooth and elastic.
Form the dough into ball then drizzle the 1 tsp of olive oil over the dough ball. Now flip the dough ball around a few times to coat in the oil.
Loosely cover the bowl and put in a warm place to rise for about 1 hour.
SAUCE:
Stir together all the tomato puree, chili powder, soy sauce, vinegar, cocoa, cinnamon, and salt in a saucepan over medium heat and bring to a boil.
Add the hot dogs to the sauce then reduce the heat to medium-low and simmer the sauce, stirring occasionally, for about 15 minutes.
Take the sauce off the heat then transfer the hot dogs to a cutting board and slice into 1/4-inch discs.
ASSEMBLY AND BAKING:
Preheat the oven to 450°F.
Stretch or roll the dough out onto a lightly oiled 16-inch pizza pan or large sheet pan.
Spread the sauce onto the dough, sprinkle the cheddar cheese on top, lay the sliced hot dogs on the cheese, then top with the diced onion.
Bake in the preheated oven for 15 to 20 minutes or until the crust is lightly browned.
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