Tomato, anchovy and mozzarella waffle pizza

Languedoc olive oil PDO
Subtle flavour
Pizza gaufre tomate anchois mozzarella
A PDO
Preparation
20 min
A PDO
Resting time
1h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Appetiser Starter Main course

Ingredients

A PDO
For 4 personnes
For approximately 750 g of dough:
  • 500 g of T55 flour (high in gluten)
  • 250–260 ml of water
  • 1 teaspoon of salt
  • 2 tablespoons of Languedoc AOC olive oil

  • 20 g fresh baker’s yeast (half a 42 g cube) or 10 g dried baker’s yeast
For the waffle pizza topping:
  • 20 cherry tomatoes (cut into quarters)
  • 1 mozzarella (sliced)
  • 8 anchovy fillets
  • A few large basil leaves
  • 1 tablespoon of Languedoc AOC olive oil

Tip

You can vary the toppings for your waffle pizza: - Why not try 2 slices of grilled aubergine, 60 g of feta (crumbled) and 1 tablespoon of olive oil -Or 1 mozzarella (sliced), 50 g gorgonzola (sliced), 50 g ricotta (crumbled), 30 g Parmesan, 1 tablespoon olive oil

Instructions

  • In a small bowl, dissolve the yeast in a little lukewarm water with a small pinch of sugar. Leave to rise (15 to 30 minutes).
  • Pour the flour into a mixing bowl, make a well in the centre and add the water and salt. Mix with a spatula, gradually adding the Languedoc AOC olive oil. Add the yeast.
  • Knead until the dough is smooth and form it into a ball that comes away from the sides of the bowl. Cover with a tea towel and leave to rest at room temperature or slightly warm for at least 1 hour, until the dough has doubled in volume.
  • Knead the dough again just to release the air, then divide it into 8 pieces (weighing about 90g each) and roll them out thinly onto an oiled baking tray.
  • Leave to rest for a good half an hour.
  • Spread the topping over 4 waffle pizza bases (leaving a 1.5 cm border), drizzle with olive oil, place another base on top of each one and seal the edges of the pizza well all the way round.
  • Heat up the waffle iron and oil the plates.
  • Bake the waffle pizzas until the dough is golden brown.

Tip

You can vary the toppings for your waffle pizza: - Why not try 2 slices of grilled aubergine, 60 g of feta (crumbled) and 1 tablespoon of olive oil -Or 1 mozzarella (sliced), 50 g gorgonzola (sliced), 50 g ricotta (crumbled), 30 g Parmesan, 1 tablespoon olive oil
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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