• 1 recipe pizza dough or one package frozen
  • 3-4 tablespoons deli mustard
  • 1½ tablespoons poppy seeds
  • 4 Kosher hot dogs, steamed and diced
  • ½ onion, chopped
  • ⅓-½ cup relish
  • 6 sport peppers, chopped
  • 2 Roma tomatoes, chopped
  • 1 tablespoon celery salt


  1. Pre-heat the oven to 400 degrees F.
  2. Roll out the dough to approximately 14 inches, then let it rest a few minutes.
  3. Spread the mustard around the dough as you would pizza sauce.
  4. Sprinkle as many poppy seeds as desired.
  5. Spread the chopped hot dogs, chopped onion, relish, and chopped tomatoes evenly around the pizza.
  6. Sprinkle the celery salt lightly over all.
  7. Bake for about 15 minutes, but check after 10 minutes as there isn’t any cheese.

Makes: 1 14-inch pizza • Total Time: 45 minutes

About the Chef


Name of Chef: James LaJeunesse
Community of residence: Poway
Hobbies & Interests: Cooking, gardening, relaxing
Favorite Local Activity: Camping at Carlsbad State Beach
About the Recipe: After moving from Chicago I knew I would miss two food things: Chicago pizza and Chicago-style hot dogs. I worked on the pizza for many years and am now teaching my grandkids, and then one pizza-making evening I got the idea to create the “Chicago Hot Dog Pizza.” I can’t tell you the looks I got from everyone in my house at that time, but when they tried it, well, what can I say?
About the Chef: I operate a warehouse locally here in Poway and have lived here for 31 years. I’ve been married to my lovely wife for 41 years and have a daughter, a son, and two completely enjoyable grandkids.

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