- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 5 all-beef hot dogs
- 1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
- 1 clove garlic, finely chopped
- 1 cup chili with beans
- 1 medium onion, chopped
- 1/2 cup chopped dill pickles
- 1 cup shredded mild Cheddar cheese
- 1 tablespoon ketchup, or as needed
- 1 tablespoon yellow mustard, or as needed
- Heat oven to 400 degrees F. Spray large cookie sheet with CRISCO(R) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13×9-inch rectangle. Pinch edges of dough to form rim.
- Generously prick hot dogs with fork to prevent curling; cut diagonally into 1/4-inch slices (about 9 to 10 slices per hot dog). Place slices on dough; press down gently. Mix oil and garlic; drizzle over dough and hot dogs.
- Bake 15 to 18 minutes or until crust is golden brown. Meanwhile, in 1-quart saucepan, heat chili over medium-low heat 4 to 5 minutes, stirring occasionally, until hot.
- Spoon chili randomly over hot dog slices; spread evenly to cover. Sprinkle with onion, pickles and cheese.
- Bake 2 to 3 minutes longer or until cheese is melted. Drizzle ketchup and mustard in diagonal pattern over pizza.