If you’ve never had a KitchenAid® Waffle Baker, then all of a sudden have the shiny, new appliance beckoning on your counter, something happens. You become (slightly) obsessed. It starts with breakfast. Regular waffles. And then it moves on to Belgian waffles. You progress to yeasted waffles, and then you want to go savory.
In short, you want to waffle everything. At least that’s how it was with me.
I’ve been obsessed with the idea of waffle pizzas. If you like a chewy crust, with toppings oozing into each nook and cranny, then you’ve got to grab your KitchenAid® Waffle Baker!
But before you preheat the Waffle Baker, preheat the oven. Because you’re going to roast some garlic.
Start with two whole cloves of garlic. Trim the tops to reveal the fragrant cloves in their peel, and give them a light drizzle of olive oil. A little salt and pepper on top adds flavor as the garlic mellows in the oven. Wrap the garlic in parchment or in aluminum foil, and set it in a KitchenAid® Nesting Ceramic Casserole to roast in the oven for about half an hour.
As your kitchen fills with the fragrance of sweet garlic, let your pizza dough rest. Whether or not you use homemade or store-bought dough is up to you — this is where you can have fun, so do whatever makes you happy! Let the dough rest at room temperature for at least half an hour on a floured surface. As the dough rests, it will be easier to roll out your dough without it snapping back to you.
Divide the dough into two pieces, then roll into 7-inch rounds. Preheat your Waffle Baker and lightly brush it with clarified butter or ghee. A little olive oil will also work, if you prefer.
Dust any excess flour off the pizza dough and gently lay it to fit inside the Waffle Baker. Close the lid on top and repeat on the other side. Let the dough bake for about 6 minutes, or until golden brown.
Once the dough is baked, extract the garlic from the peel by squeezing the garlic into a dish. Mash it with a fork, and spread into the nooks and crannies of the waffles. Spread some of the brie on top.
You could bake the pizzas in the oven as is, or if you prefer, top it with the beets. I prefer the beets when they are cool, but they are equally delicious served warm with the melting brie. I leave that up to you! Once the cheese has melted, take the pizzas out of the oven, top with arugula and drizzle with a little bit of olive oil and sprinkle with red pepper flakes, to taste.
As you bite into the gooey brie, you’ll be dreaming up new toppings and ways to waffle more pizza. I warn you, it’s addicting!
Waffle Pizzas with Roasted Garlic, Beets and Brie
Makes two 7 1/2-inch waffle pizzas
2 heads of garlic
1 tablespoon olive oil
Freshly ground black pepper
16 ounces pizza dough
1 tablespoon clarified butter or ghee
4 roasted beets, peeled and quartered
12 ounces brie
1 cup baby arugula
Olive oil, for serving
Red pepper flakes, for serving
Preheat the oven to 400 degrees F.
Trim the tops off the two heads of garlic so that the cloves are exposed. Place on a piece of parchment paper or aluminum foil. Drizzle the cloves with the olive oil and season with salt and pepper. Close the parchment with butcher’s twine and place in an oven safe dish, such as the .3-quart casserole from the KitchenAid® Nesting Ceramic Set. Roast in the oven for 30 minutes.
Meanwhile, set the pizza dough to rest at room temperature for about 30 minutes. Preheat the KitchenAid® Waffle Baker.
On a lightly floured surface, divide the pizza dough in half. Roll each piece into 7-inch rounds.
Using a pastry brush, lightly brush the Waffle Baker with clarified butter or ghee. Dust any excess flour off the pizza dough, then place in the waffle baker, stretching it to fit, if necessary. Close the waffle baker lid, then repeat on the other side. Bake the pizza dough for about 6 minutes, then carefully transfer to a wire rack.
Squeeze the roasted garlic heads, extracting the garlic into a dish. Mash with a fork. Spread the garlic over the baked pizza dough, getting it into each nook and cranny. Trim the rind from the brie and spread it generously over the garlic. If you wish for the beets to be warm, place them on top of the brie. Season with salt and pepper. Bake in the oven until the brie is melted, about 6-8 minutes.
Top the pizzas with arugula, and lightly drizzle with a little olive oil. Garnish with red pepper flakes and serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*