I like most of us am i huge pizza lover. I love New York style, Chicago style deep dish, grilled pizza and of course classic food fired Neapolitan style. I was trying to come up with a different twist on pizza and happened to be watching a re-run of The Kitchen on Food Network and Katie Lee was making Breakfast Nachos and instead of chips she used waffles (here is a link to that recipe). I thought that was interesting and it occurred to me to try Waffle Pizza.
Now I had search on Pinterest and everything I found was more like a panini with the toppings inside of bread that was toasted in a waffle iron. They are great I have made them myself but that is not really what I was looking for so I decided to give my idea shot.
The way this Waffle Pizza works is that you par cook the dough in the waffle iron then top it with the toppings of your choice and finish it in the oven. The dough will rise on the waffle iron and get crispy in the oven so it is a great combination of crispy and chewy. They are great because they are personal size pizzas so everyone can have the toppings they like.
You can make the dough from scratch or use a pre-made dough from the frozen section. Also you might be able to buy some dough from your favorite local pizza shop just ask if the have any balls of dough for sale.
However you get your dough, I will be sharing the recipe I use at the end of this, roll your dough out thinly just a bit bigger than the size of your waffle iron. Set the temp on your waffle iron to the lightest setting, because remember you are only par cooking it in the waffle iron. Place the dough in your waffle iron close the lid and using a sharp knife trim the excess and toss the trimmings back in with the rest of your dough. Depending on your waffle iron it only takes a few minutes to get to the right temp my waffle iron has a green light that comes on when the waffle has reached the desired darkness I have it set for. What you are looking for is a slight toasted center but still a light almost white color over most of the waffle.
Preheat your oven to 375 and here is the key place a cookie sheet in the oven while it preheats so that the cookie sheet gets hot.
While the oven is preheating it is time to top your pizza. Use your favorite pizza sauce and spoon it over the top of the waffle top with shredded mozzarella and topping of your choice. The wells of the waffle will give you extra depths of pizza sauce. Once topped use an oven mitt to get the cookie sheet out of the oven and place your pizzas on the cookie sheets and put them back in the oven for about 5 minutes. The pizza only need to cook long enough to cook the toppings and cheese and crisp up the waffle since we par cooked it in the waffle iron.
When the toppins are cooked and the cheese starts to get the nice brown crispiness it is time to remove from the oven cut into slices and enjoy.
And now as promised a great recipe for pizza dough
- 2 cups all-purpose flour divided
- 1 packet instant yeast
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried Italian seasoning blend
- 2 Tablespoons olive oil
- 3/4 cup warm water
- Combine 1 cup of flour, instant yeast, sugar, and salt in your stand mixer bowl. Add garlic powder and dried Italian seasoning at this point as well.
- Add olive oil and warm water mix well using the dough hook on your stand mixer.
- Gradually add another 1 cup of flour. stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size.
- Once the dough has risen, use your hands to gently punch it down to deflate it and transfer to a lightly floured surface and knead briefly until smooth.