Chicago Dog Grilled Pizza

Chicago Dog Grilled Pizza


  • (per pizza) 1 Pizza crust dough

  • 1 Hot dog grilled or preheated

  • 1 tsp poppy seeds and 1/4 teaspoon celery salt for crust edge

  • 3 Tbs Terrapin Ridge Farms Dill Pickle Mustard

  • 3 cups Shredded Italian Blend Cheese

  • 2 tablespoons onion, coarsely chopped fine

  • 1/4 medium Roma tomato

  • 3 pickled sport peppers


  1. Heat the grill: You should heat it quite hot, about 550°F-600°F with the lid on. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

  2. Gather your ingredients and toppings:

  3. Also have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

  4. Prep your dough: It should be stretched or rolled out into a thin circle or long oval. Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.

  5. Grill one side of the pizza: Take the lid off the grill. Lay the dough on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.

  6. Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Top the pizza quickly. Spread on a thin layer of Terrapin Ridge Farms Dill Pickle Mustard, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.

  7. Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted.

  8. Drag the pizza off the grill onto a platter with the spatula or tongs. Cut into pieces and enjoy! 




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