Liège Waffle Pizzas and Calzones
There are two temptations no foodie can resist—pizza and waffles. Let’s face it, who could possibly say no to either of these European food sensations. We’re taking things to the next level and combining the best of both worlds to create mouthwatering Liège waffle pizzas and calzones.
Servings: 9 Liège Waffle Pizzas / Calzones
Liège Waffle Dough
- Waffle Pantry Liège Waffle Mix: 16 oz 454g
- Waffle Pantry Belgian Pearl Sugar: 2.5 oz 71g
- Lesaffre SAF-Instant Yeast Gold: 0.25 oz (7g)
- Hot Water: ¾ cup 177ml or 6 fl oz
- Butter: 1 stick 113g or 4oz
- Egg: 1 large egg
- Tomato Paste: 10 tablespoon
- Water: 3/4 cups
- Oregano: 3 tablespoon
- Parsley: 1 tablespoon
- Dill: 1 tablespoon
- Black Pepper: 1 teaspoon
- Granulated Garlic: 1/2 teaspoon
Pizza Toppings and Calzone Fillings
- Shredded mozzarella cheese
- Sliced pepperoni
- Fresh Parsley/Basil Leaves
Mix oregano, parsley, dill, black pepper, and granulated garlic into tomato paste
Gradually pour water into the mix and stir well
Liège Waffle Dough
Combine softened butter and hot water in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
Cover dough and let rest for 2 to 3 hours.
Gently fold Belgian pearl sugar into dough. Divide dough into 9 portions. Cover and allow dough to rest for 15 minutes.
Baking Liège Waffle Pizzas
Preheat Liège waffle iron (360°F or 182°C). Flatten dough balls slightly and place on the iron. Bake for 2 to 4 minutes until light brown (3/4 through).
Remove waffle from waffle iron and add tomato sauce, mozzarella cheese, and pepperoni toppings.
Bake Liège waffle pizza for an additional 2 minutes in a countertop oven (450°F or 232°C) until cheese melted. Top off with fresh chopped parsley or basil leaves. Enjoy!
Baking Liège Waffle Calzone
Use flour to roll out dough ball.
Add tomato sauce, mozzarella cheese, and pepperoni fillings. Fold dough over to form pocket. Use back of wet fork to seal pocket close.
Bake Liège waffle calzone for 2-4 minutes until golden. Enjoy!