Recipe Background
Ballpark Pizza blends hot dogs and chili on a golden crust, perfect for game-day memories.
My first hosted game-day was legendary, partly because I was terrified. As a devoted fan, I had invited a mixed crowd of zealots and voila—ballpark pizza was born. Originating from a last-minute culinary epiphany, it meshed my city’s love of hot dogs with the communal joy of pizza. Unrolling that tube of crust with teammates surprisingly felt like unfolding possibilities. Having sliced hot dogs stashed in the fridge was a win. With chili and cheddar cheese always in my kitchen, it was a no-brainer. I splashed mustard on for a hint of a classic ballpark vibe.
Inside my crowded apartment, when that aroma filled the air, the game on TV wasn’t the only thing heating up. My tip for you? Allow the crust to pre-bake to retain firmness, especially under the weight of all that chili and cheese. With two minutes left in the fourth quarter, I pulled our masterpiece from the oven. The crispy edges and gooey top combo gathered its fans quickly. A sprinkle of onion and a touch of relish added a fresh crunch. That day scored high marks in memories, friendships, and my culinary confidence. Should you attempt it, let it rest briefly to manage slices with flair. Believe me, this dish started game-day traditions you won’t regret.
Ingredients
- 1 (11-ounce) tube refrigerated thin pizza crust
- 1/2 cup yellow mustard
- 1 (15-ounces) can chili with beans
- 6 hot dogs sliced
- 2 cups cheddar cheese shredded
- onions optional, to taste, chopped
- sweet pickle relish optional, to taste
Directions
- Preheat the oven to 425 degrees F.
- Grease a 15x10x1-inch baking pan.
- Unroll and press the pizza dough into the bottom of the prepared pan.
- Bake the dough until the edges are lightly browned, about 5-7 minutes.
- Transfer the dough from the oven.
- Spread the mustard over the crust.
- Top the mustard layer with the chili, the hot dog slices, and the cheese.
- Bake the pizza until the crust is golden and cheese is melted, about 10-15 minutes.
- Serve topped with the onions and the relish.
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