Here’s a follow-up to my last post… I actually bought a waffle iron.
I couldn’t shake the need to further explore the iron’s potential beyond making a waffle. My Black and Decker 3-in-1 has the benefit of non-stick reversible grids which switch from waffle to grill or press―even more applications (or justification).
I prefer baking off pizza dough in advance so that it is simply a matter of adding preferred toppings to the crust and popping it in the oven for a quick final bake. There is also the benefit of personal sized pizzas, which make it perfect for parties, appetizers, a quick snack, or dinner.
In this case, I made the quick pizza dough I’ve previously mentioned here and let it rise until doubled―it is very malleable and can be rolled as thin as desired. While the waffle iron preheated, I divided the dough into portions: for my iron they were each less than 1 cup in size. I let the rounds set about 5 minutes to further relax the dough for an easier roll-out. This goes so quickly I rolled out and baked one at a time. Mine were about 6 1/2” in size to completely fit into the grill.
Once the iron was ready, I gave the grids a good spray with non-stick oil and laid the flat dough onto the grids and closed it. It only took about 5 minutes for the dough to set and take on a slight amount of color; they were then cooled on a wire rack. I did not need to re-spray my non-stick grids again and continued until all the crusts were pre-baked. I stored the cooled crusts in a loosely wrapped plastic bag until needed.
When ready to eat, I preheated the oven to 425 degrees and pulled out a baking sheet. By the time the oven was preheated my toppings were prepared. One of my favorite combinations includes pesto sauce instead of the usual pizza tomato sauce. Only a quick light spread across the top is all that is necessary.
I added a handful of each of my usuals: sliced onion, slices of poblano or other spicy pepper, sliced baby tomatoes, a good handful of grated mozzarella, and a sprinkling of oregano and red pepper flakes.
The prepped pizza goes into the hot oven for a quick bake: about 6 – 7 minutes, until the cheese is melted and bubbly. Once out of the oven, I finished my pizza with a final topping of antipasto salad: spinach and arugula, sliced salami, pepperoncini, and black olives, all tossed with a garlicky vinaigrette.
1 recipe pizza dough
Pesto Sauce or Pizza Sauce
Toppings of choice: for example: sliced onion, spicy pepper, baby tomatoes, mozzarella or other melting cheese
Non-stick spray for waffle iron
- Prepare pizza dough. When doubled in bulk, punch down and cut into approx ¾ cup portions. Lightly cover, and let rest about 5 minutes to relax dough.
- Preheat waffle iron, set to ‘waffles’; it should take 7 to 8 minutes. On a floured surface, roll out one round at a time to fit into the waffle iron, mine were about 6 ½” in diameter.
- When pre-heated, spray the grids lightly with non-stick spray and lay the rolled dough onto the hot surface. Close the lid and bake until dough is set and lightly colored but not browned, about 5 minutes.
- When set, remove to a cooling rack and repeat. If making ahead, cool and store light wrapped in plastic bag.
- To finish pizzas, preheat oven to 425 degrees, have a baking sheet ready.
- Assemble pizzas according to taste. Set on baking sheet and bake for approximately 6 – 7 minutes or until the crust is browned and the surface is bubbly. Serve hot. Yield: 6 or more pizzas.