Friday, May 22, 2015

Coney Island Chili Dog Pizza

Got a great deal on my favorite Roasted Red Pepper and Garlic sausages so I decided to do chili dogs, then I got the idea to transform it into another pizza creation!  A lot of the recipes for Coney Sauce I came across had ketchup as a main ingredient plus the addition of sugars, but then lots of complaints of it being too sweet, so I started to work on my own sauce and I think it turned out great. Some might argue that it isn't "authentic" sauce but it is still pretty darn tasty so that doesn't bug me LOL

Cornmeal Crust:
1 cup warm water 
1 TB yeast (one "packet" is fine, I just like a little extra poof)
2 tsp sugar
3 TB olive oil 
1 1/3 cup cornmeal 
2 cups flour (GF mix is fine!)
1/2 tsp salt

Coney Island Sauce:

1 lb ground beef, (chuck or round would be fantastic!)
1 medium onion, diced
2 cloves garlic, minced
3/4 cup tomato paste(6 oz can)
2 cups beef broth
1 TB apple cider vinegar
1 TB brown sugar
1 TB yellow mustard
1 TB chili powder
2 tsp Worcestershire sauce
1 tsp celery seed
3/4  tsp cumin
salt and black pepper to taste
a few dashes of hot sauce to taste

* this makes more than enough for the pizza!! Leftover freeze beautifully too or feel free to half the recipe.

6 oz oz franks  or sausages of your choice, sliced
6 oz extra sharp cheddar cheese


Mix water with yeast and sugar, allow to proof for 5-10 minutes until foamy.

Add in olive oil.
Combine flour, cornmeal and salt. Add to yeast mixture and mix well until it forms into a ball.

Pour into a greased bowl and set in a warm draft free location, Allow to rise until doubled.

In a large pan crumble and cook ground beef, cook until it is browning nicely

Then add onions and garlic. Cook until no pink remains, crumbling the meat VERY well.

Drain fat and return to pan

Add in remaining ingredients and stir well. (It will be "soupy" looking)

Place a cover over it because it will splatter, but make sure it is vented to allow for evaporation. Allow to simmer 15-20 minutes until the sauce thickens up.

Set aside to cool.

Preheat oven to 425

On a greased pizza sheet, pat/roll dough to the edges, turning the edge under to create a lip.

Bake in preheated oven for 10 minutes.

Spread with Coney Sauce (You can add more if you plan to eat this pizza with a fork, but if you want to keep it "pizza like" don't go nuts, I used between 1/2 and 3/4 of the sauce recipe)

Add sliced franks or sausages

 Top with extra sharp cheese.

Bake at 425 for 10-15 minutes more until the crust is browning and the cheese is melted and bubbly.

Allow to set 5-10 minutes before slicing.

Slice and top with some diced onions and a squirt of mustard and enjoy!

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