Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Everyday classic tomato sauce
Italian recipes

Everyday classic tomato sauce

40 minutes
Tom yam chilli shortrib
Asian recipes

Tom yam chilli shortrib

4 hours
  • Home
  • Recipes
  • Kid-friendly
Marinated pork and plum salad

Marinated pork and plum salad

30 minutes
Stuffed vegetables with lentil rice, pine nuts and parsley
Lentil recipes

Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour
Polenta pizzas with mozzarella, baby tomatoes and rocket
Pizza recipes

Polenta pizzas with mozzarella, baby tomatoes and rocket

20 minutes
Steak Bearnaise with sweet-potato straws

Steak Bearnaise with sweet-potato straws

15 minutes
Coconut and sweet soya lamb with a fresh papaya dressing

Coconut and sweet soya lamb with a fresh papaya dressing

45 minutes
Breakfast papaya and chocolate walnuts

Breakfast papaya and chocolate walnuts

5 minutes
Fresh hake fillets with pineapple wedges
Fish recipes

Fresh hake fillets with pineapple wedges

5-10 minutes
Caramelised pineapple cake
Fruity dessert

Caramelised pineapple cake

4 hours
Steamed kingklip with coconut cream and noodles
Fish recipes

Steamed kingklip with coconut cream and noodles

Feta, artichoke, lemon and spring-herb bread

Feta, artichoke, lemon and spring-herb bread

20 minutes
Orange-cream gateau with sliced kiwi

Orange-cream gateau with sliced kiwi

Pizza Hotdogs
Pizza recipes

Pizza Hotdogs

10 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Pizza Hotdogs

By Marcelle van Rooyen
10
Easy
20 minutes, plus time for proving the dough (roughly 30 minutes)
10 minutes

Ingredients

  • 1 x 1 kg Woolworths Easy to Bake Pizza Mix
  • 3 cups lukewarm water
  • 3 T olive oil
  • 2 x 400 g Woolworths Chopped Tinned Tomatoes
  • sea salt flakes
  • 1 t dried oregano(optional)
  • 1 x 400 g Woolworths Mozzarella Cheese
  • 1 x 375 g Woolworths Beech Wood Smoked Cheese Grillers, scored
  • 1 x 375 g Woolworths Beech Wood Smoked American Style Hot Dog Sausages, thinly sliced
  • 2 t Woolworths Smoked Chilli Flakes
  • 1 x 90 g Woolworths Pickled Red Onion Petals
  • 10 g Fresh basil

Method

1. Combine the pizza mix with the water and half the olive oil. Knead for 5–8 minutes to form a smooth dough. Place in a large lightly oiled bowl, cover with a damp cloth and allow to prove in a warm place for 20–30 minutes or until doubled in size.

2. Place the tomatoes, remaining olive oil and a pinch of salt in a small saucepan over a medium heat and reduce until sticky; about 15 minutes. Add a little water if the mixture gets too dry but carry on simmering – the longer the tomato cooks, the better! Add the oregano if using.

3. Once the dough is ready, shape it into oblong bases roughly 16 x 8 cm in size.

4. Spread 2 T tomato sauce onto each base, then sprinkle over a handful of grated cheese.

5. Top each base with a cheese griller and some of the sliced hot dog sausages, then sprinkle with the chilli flakes.

6. Bake in a preheated oven at 240–250°C until puffed, cooked through and a little charred. Reduce the oven’s temperature to 220°C and cook for a further 5 minutes if necessary.

7. Serve with the pickled red onion and fresh basil.