Want to shake things up? Take your cookout to new heights with our reimagining of the traditional grilled hot dog. From the pizza bread roll to the topping of sautéed peppers, it’s bound to become a regular addition to your outdoor entertaining.
2 bell peppers, any color, cored and sliced ⅛-inch thick (about 3 cups)
2 tablespoons Armanino Creamy Garlic Sauce
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
3 tablespoons Armanino Basil Pesto
⅓ cup grated or shredded parmesan
Directions
For the pizza bread rolls: divide the pizza dough in half into two 1lb pieces. Stretch each piece by hand into a roughly 8-inch circle on a lightly floured piece of parchment paper. (Avoid using a rolling pin as it will flatten the dough resulting in a dense, tough roll.) Gently stretch until you get to the right size – it should be about ¾x1-inch thick.
Shape a 1-inch hole in the center with your finger, moving it in a circular motion to enlarge. Do the same with the second piece.
Transfer the dough rounds to a sheet pan and cover with plastic wrap. Let rise 30 minutes in a warm spot while you preheat the oven 475°F for at least 30 minutes with a rack in the lowest position.
After 30 minutes, the dough rounds should have risen a bit and look puffy. If not, give them another 15-30 minutes.
When the dough and oven are ready, brush the dough rounds lightly with olive oil, sprinkle with coarse/flaky salt and dried oregano.
Bake in the preheated oven on the lowest rack for 15 minutes until golden brown.
Remove from the oven and let cool completely. The bread is best the day it is baked.
For the vegetable topping: heat a large cast iron skillet or other heavy bottom pan over medium-high heat with 4 Tablespoons of the olive oil.
Once hot, add the sliced potatoes in an even layer.
Let the potatoes cook on the first side for 3-4 minutes, then turn.
Continue to cook, flipping the potatoes occasionally, until golden brown and crispy on the outsides but soft and tender inside, about 10-15 minutes total.
Transfer the cooked potatoes to a medium bowl, cover with foil and set aside.
Add the remaining 2 tablespoons of oil to the pan (no need to wipe clean).
Sauté the sliced onions and bell peppers with a pinch of salt until tender and lightly golden, about 8-10 minutes.
Transfer the vegetables to the bowl with the potatoes, season with a good pinch of salt & pepper, oregano, and crushed red pepper and stir in the creamy garlic sauce.
Can be made up to 3 days ahead and refrigerated. To warm, place in a foil packets and toss on the back part of a grill while you grill the hot dogs.
Grill the hot dogs over medium high heat until crisp and golden brown.
Assembly: Just before serving, cut each pizza bread round into quarters then partially slice open from the pointed part to the edge without completely separating the two halves, like a pocket bread.
Place a little of the vegetable mixture in the bottom of a pizza bread quarter, drizzle with a spoonful of pesto, top with a grilled hot dog, more of the vegetable mixture, a good pinch of parmesan and another drizzle of basil pesto.
Serve immediately.
Chef’s Tips
The pizza dough will be easier to stretch if it’s room temperature so leave on the counter for at least 30 minutes before starting.
Pocket type bread made from pizza dough is traditional but these would be just as delicious on a more standard Italian roll, ciabatta or even a regular hot dog bun.
The vegetable topping can be made ahead and refrigerated for a day or two. Place the mixture in a foil packet and place on the grill to reheat while you grill the hot dogs.
Don’t have a grill? The hot dogs can be pan fried or roasted in the oven.
