For this month’s challenge I made a BBQ pizza in my Waffle Iron. Toppings were homemade BBQ sauce, cooked chicken thigh, added to simmering BBQ sauce, fresh peppers from my garden sauteed in olive oil and fresh grape tomatoes from my garden.
I removed a small dough ball from my freezer and time defrosted the dough ball in my microwave and then left it on my kitchen table for about 1 hour. I wasn’t sure how this bake was going to go in the waffle iron and had my reservations about the dough sticking to the waffle iron. I thought maybe if oiled the plates with olive oil that was good for grilling that might work, to keep the dough from sticking. I did oil both plates with a pastry brush. I then let the Waffle Iron get hot. The temperature of my Waffle Iron taken with the IR gun was 520 degrees F. The dough was floured some and then also oiled with olive oil. When I place the skin in the Waffle Iron it quickly started to rise. After baking for a little while I was wondering if both sides were getting baked evenly. I checked on the bottom and it seemed to be baking well. I rotated this pie a few times with two forks and then closed the lid on the Waffle Iron. After I thought the pie was baked enough, I removed it with forks from the Waffle Iron. I then placed the pie on a metal peel and dressed the pie. The pie was dressed with BBQ sauce that was made from corn syrup, molasses, tomato paste, Colgin liquid smoke, vinegar, mustard seed, salt, pineapple juice, garlic, some chili powder and a little bit of Kitchen Bouquet to give it a browner color. None of these ingredients were weighed out. I just put different ingredients into a pan. Then mozzarella was added with sauteed peppers from my garden and also grape tomatoes from my garden. The broiler of my oven was then turned on and I finished baking this pie in the broiler so the cheese would melt and also the rim would brown better.
In my opinion this was the most different pie I had tasted to this date. The crust was moist and the tangy BBQ sauce with chicken combined with the peppers and grape tomatoes were tasty.
After trying out this waffle iron as a pizza oven, I saw how fast this dough could rise with using even top and bottom heat. The dough really want to puff and rise fast. I had to close the lid tighter so the side wouldn’t become uneven and also because the middle of this pizza would have also been too thick. After doing this experiment for a pizza using the Waffle Iron, I then thought about a Panini grill I used to own when I had my funnel cake stand. That grill had flat plates and a floating head. I did use a Panini grill in another pizza challenge. I will post results about that at a future date. I really like to try different ways to make pizzas.
Norma
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