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This adorable pizza boasts cocktail franks, pickle relish, and more, which comes together as a sophisticated version of hot dogs in a bun with all the trimmings. A great choice for a party, since you can prep this a little in advance; just cut the pizzas into squares and keep at room temperature for your guests to enjoy!
12 ounces (340 grams) cocktail hot dogs
3 tablespoons Telma Barbecue Sauce
1–2 teaspoons oil, such as Gefen Canola Oil
1 ear corn (see note)
salt, to taste
pepper, to taste
1/2 cup pickle relish
2 pizza crusts (I use thin crust)
2 handfuls arugula
1/2 cup sauerkraut
honey-garlic dressing, for drizzling (optional)
fresh chopped parsley, for garnish (optional)
Preheat grill.
With a sharp knife, make slits in the cocktail hot dogs and place in a bowl with the barbecue sauce; mix to coat. Place the hot dogs on a broiler pan that was pierced with a knife to form slits.
Rub the oil over the corn and season with salt and pepper. Place the broiler pan and corn over the flame; grill until cooked through and food begins to brown. Remove from grill.
Spread pickle relish evenly over both pizza crusts. Divide the arugula, sauerkraut, and hot dogs over the relish. Cut the corn kernels off the cob and sprinkle them over the pizza. Drizzle the pizzas with honey-garlic dressing and fresh parsley, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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