Mexican Pizza Dog

Name: Mexican Pizza Dog Recipe
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 400g pizza dough, divided into 4 balls; 1 cup pepper jack cheese grated; 4 hot dogs; 4 slices bacon; Cattleman’s Grill 8 Second Ride Seasoning; 1 cup romaine lettuce, finely cut; 1/2 cup cilantro, sliced; 6 tbsp Holme’s Made Roasted Green Chile Salsa; Heat Maverick’s Anti-Gravity Hot Sauce, to taste; 1/2 lime, sliced

Apr 03, 2024 • Tom Jackson

Indulge in a tantalizing culinary adventure with these Mexican Pizza Hot Dogs! Crafted with precision and flair, these mouthwatering treats combine the beloved flavors of hot dogs and pizza, elevated with a zesty Mexican twist. Each element, from the savory hot dogs wrapped in crispy bacon to the gooey pepper jack cheese nestled within perfectly baked pizza dough, promises to delight your taste buds. Topped with vibrant romaine lettuce, fragrant cilantro, and a kick of heat from Marty’s Green Chile Salsa and Heat Maverick’s Anti-Gravity Hot Sauce, every bite is a symphony of flavors. Fire up your grill and prepare to level up your grilling game with this irresistible fusion dish!

WHAT YOU'LL LOVE

Pizza dough folded in half and used as a hot dog bun is the structural concept that makes this work: A flat circle of pizza dough folded once creates a pita-like pocket that cradles the bacon-wrapped hot dog and holds the toppings together in every bite. The dough bakes just long enough to set structure — soft but not crispy — so it folds without cracking and functions as a flexible, flavorful bun alternative.
Bacon-wrapped and seasoned with 8 Second Ride Carne Asada before searing produces a hot dog that can hold its own against the pizza dough: A plain hot dog inside pizza dough gets overwhelmed. The bacon wrap adds rendered fat and crispy texture to the exterior; the 8 Second Ride's chile and garlic notes add enough complexity that the hot dog registers as a seasoned, intentional component rather than a supermarket frank in a bread sleeve.
Holmes Made Roasted Green Chile Salsa bridges the pizza-dog flavor combination deliberately: The roasted green chile character is acidic, slightly smoky, and bright — it cuts through the richness of the cheese and bacon fat, and it connects to the Cattleman's Grill 8 Second Ride seasoning's chile notes. This is what makes the Mexican flavor profile feel integrated rather than just toppings dumped on a hot dog.
The Wood Fired Oven at 500°F bakes all four dough pieces in 5 minutes: At standard pellet grill indirect temperatures, pizza dough takes much longer and produces a different texture. The high direct heat of the Wood Fired Oven creates the quick, slightly charred, soft-but-structured result that holds the fillings without becoming cracker-crispy. It's the equipment application that makes this recipe worth having the oven accessory.

Mexican Pizza Dog Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

8

Prep Time

3 hours

Cook Time

20 minutes

Calories

591

Get ready for a flavor-packed adventure with our tantalizing creation: Pizza Dogs! Start by preheating your Yoder Smokers YS640s Pellet Grill to a fiery 500ºF, ensuring the perfect backdrop for culinary magic with the Yoder Smokers Wood Fired Oven installed. Divide your pizza dough into four balls, then roll each into a 6-inch diameter circle. Flour the surface and gently fold them in half, preparing for their transformation into mouthwatering pizza crusts. Flour your pizza peel and gracefully launch all four into the Wood Fired Oven, baking until cooked through yet delightfully soft, about 5 minutes. As the dough bakes, preheat a Lodge 10” Steel Skillet in the oven for cooking the star of the show: hot dogs wrapped snugly in slices of bacon, seasoned with the irresistible Cattleman’s Grill 8 Second Ride Seasoning. Cook the dogs until the bacon is perfectly seared, rolling as needed for even cooking, about 10 minutes. Now, it's time to assemble the pizza dogs: layer pepper jack cheese inside the folded pizza dough, then nestle the bacon-wrapped hot dog on top, allowing the cheese to melt luxuriously. Finish with a vibrant flourish of romaine lettuce, Holme’s Made Marty’s Green Chile Salsa, sliced cilantro, a squeeze of fresh lime, and a daring drizzle of Heat Maverick’s Anti-Gravity Hot Sauce, to taste. Get ready to sink your teeth into a symphony of flavors and textures with each delectable bite of these Pizza Dogs--an unforgettable fusion of two beloved classics that will leave you craving more.

Print Recipe

Ingredients

400g pizza dough, divided into 4 balls
1 cup pepper jack cheese grated
4 hot dogs
4 slices bacon
Cattleman’s Grill 8 Second Ride Seasoning
1 cup romaine lettuce, finely cut
1/2 cup cilantro, sliced
6 tbsp Holme’s Made Roasted Green Chile Salsa
Heat Maverick’s Anti-Gravity Hot Sauce, to taste
1/2 lime, sliced

View Cart (0) Checkout

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF with the Yoder Smokers Wood Fired Oven installed.
Roll out your pizza dough until it’s about 6” in diameter. Repeat with all of the dough. Flour the surface and gently fold them in half.
Flour your pizza peel and launch all four into the Yoder Smokers Wood Fired Oven. Let bake until cooked through, but not too crispy, about 5 minutes. Remove from the oven.
Wrap each hot dog in a slice of bacon. Season the outside with Cattleman’s Grill 8 Second Ride Seasoning. Place the hot dogs in the skillet.
Cook the dogs until the bacon is seared, rolling as needed, about 10 minutes.
To build the pizza dogs, first place your pepper jack cheese inside the folded pizza dough, then the hot dog on top. This will help to melt the cheese.
Top the hot dog with lettuce, salsa and cilantro. Squeeze the lime over the top and add some Heat Maverick’s Anti-Gravity Hot Sauce, to taste.

Recipe Note

Recipe FAQ

Can I use store-bought pizza dough?
Yes — store-bought pizza dough works well and reduces active prep time from 3 hours to about 20 minutes. Most grocery store dough balls are 400–450g, which matches the recipe quantity. Let store-bought dough come to room temperature for 30 minutes before rolling — cold dough resists stretching and tears rather than rolling out smoothly. The ATBBQ How to Make Pizza Dough recipe is linked in Recommended Recipes if you prefer to make it from scratch.

Why fold the pizza dough in half before baking?
Folding the rolled-out circle in half before baking sets the dough in a pocket shape that the hot dog slides into during assembly. If you baked the dough flat and tried to fold it after, it would crack and break. The fold goes in pre-bake while the dough is still raw and pliable, and the oven heat sets the folded shape permanently — soft enough to open slightly for filling but structured enough to hold everything in place.

How do I know when the dough is done in the Wood Fired Oven?
At 500°F in the Wood Fired Oven, the folded dough takes approximately 5 minutes. Look for slight puffing at the fold and a matte, set surface on the exterior — the dough should feel firm to a light tap but not cracker-crispy. A little color on the bottom is fine; significant browning means it's been in too long and will crack during assembly. Pull it while it still has flexibility.

What does the 8 Second Ride Carne Asada Seasoning add to the hot dog?
Cattleman's Grill 8 Second Ride adds chile heat, garlic, and a savory depth that connects the hot dog to the green chile salsa and cilantro toppings — it's the seasoning bridge between the American hot dog and the Mexican topping profile. Applied to the bacon-wrapped exterior before searing, it blooms in the rendered bacon fat and forms a seasoned crust on the bacon surface.

Can I make this on a home oven instead of the Wood Fired Oven?
Yes, with adjustments. Preheat your oven to 500°F with a pizza stone or steel on the top rack for at least 45 minutes. Launch the folded dough pieces directly onto the hot stone. Bake for 5–7 minutes until just set. The result will be good but will lack the radiant heat from the Wood Fired Oven dome — expect slightly less char character and a longer bake time. The bacon-wrapped hot dogs cook equally well in a cast iron skillet on a stovetop.

Can I make this indoors?
3 out of 5 — Works indoors with adjustments. A home oven at 500°F with a pizza stone approximates the dough bake. The bacon-wrapped hot dogs are entirely stovetop-compatible in a cast iron skillet. What you lose is the live-fire speed and char character of the Yoder Wood Fired Oven at 500°F.

Recipe Highlights

Flour the surface and the peel generously before handling the dough: Directions Steps 2 and 3 both specify flouring — the surface for rolling and the peel for launching. Pizza dough at room temperature is sticky, and the folded half-circle has twice the surface contact of a flat round. Any sticking on the peel means a failed launch into the oven and a collapsed, misshapen dough. Flour both surfaces more than you think necessary.
Roll the hot dogs in the skillet rather than leaving them stationary: Direction Step 5 specifies rolling as needed for even cooking. The bacon wrap creates a cylindrical shape — stationary cooking produces one heavily seared side and one undercooked side. Rolling every 2–3 minutes ensures the bacon renders and crisps evenly across the entire circumference. The skillet should be preheated before the hot dogs go in for immediate searing on contact.
Put the cheese in the folded dough first — before the hot dog: Direction Step 6 specifies this sequence explicitly, noting that it helps melt the cheese. Placing the hot dog directly on the dough and then adding cheese on top means the cheese never melts — it sits cold on a hot dog. Cheese goes inside the pocket first, against the warm dough; the hot hot dog then goes on top, and the retained heat melts the cheese from below.
Add the lime squeeze and hot sauce last — not during assembly: Direction Step 7 specifies finishing with lime and Heat Mavericks. Lime juice applied before the lettuce and cilantro wilts them almost immediately; applied last, it brightens everything on the finished dog without softening the greens. The hot sauce goes on last for the same reason — it's a finishing element, not a layered one.