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Begin by scoring the hotdogs with a crosshatch pattern, making diagonal cuts both ways.
Cut the hotdogs in half to create appetizer-sized portions.
Shape the pizza dough into buns and place a slice of cheese inside each one.
Insert a hotdog into each bun.
Lightly spray the outside of the buns with extra virgin olive oil or water.
Sprinkle sesame seeds over the buns.
Bake the buns in an oven or pizza oven preheated to 500 degrees until they are golden and cooked through.
For the vegan hotdogs, top them with bruschetta and a drizzle of balsamic glaze, then add chiffonade basil.
For the non-vegan hotdogs, add bruschetta, homemade stracciatella, basil, and finish with a bit more balsamic glaze.