- 4 beef or pork hot dogs
- 1 tablespoon extra virgin olive oil (EVOO), plus extra for drizzling
- 4 10-12-inch flour tortillas
- 1/4 cup mild chunky salsa (4 big spoonfuls)
- 8 squirts of ketchup (about 1/4 cup)
- 1 cup shredded mozzarella or provolone cheese
- 1 cup shredded cheddar cheese
- Mustard and relish (optional)
Using a small knife, cut the hot dogs in half lengthwise, then into 1/2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Have a grown-up helper (GH) handle the hot pans if you're still playin' T-ball and aren't tall enough to clear the stovetop. Add the EVOO, one turn of the pan. Add the dogs and cook until browned all over, 2-4 minutes. Drain the crispy dog slices on paper towel-lined plates and pour off the excess fat. The sliced hot dogs are your "pepperoni."
Add a drizzle more of EVOO to the pan, then add one tortilla. Cook for 1 minute, then flip the tortilla over with tongs and turn the heat to low. Place a big spoonful of the salsa on half of the tortilla, then spread it around with the back of the spoon. Add two squirts of ketchup and mix it into the salsa. This is your "pizza sauce." Top the sauce with a quarter of the cheese – a big handful of each kind. Top the cheese with a quarter of the crispy hot dog pieces.
Ask a GH to help you fold over the tortilla to form a half-moon shape. Press down on the folded tortilla with a spatula to flatten the pizza-dilla and make it stick together.
Cook the pizza-dilla, flipping it carefully once more with a spatula, for 1 minute per side. Slide the pizza-dilla onto a plate and let it cool for 2 minutes, then cut it into four wedges, like a pizza, and serve. Repeat with the remaining ingredients to make four pizza-dillas. Eat plain or top with more ketchup, salsa or even mustard and relish – whatever you like on hot dogs works here!