This is not a blog for purists — not waffle purists (we already know waffle batter will waffle), not pizza purists (red sauce and mozzarella work; we got it. Oh, and you can make it in the waffle iron.)
So you are already somewhat prepared for "Revolutionary Pizza: Bold Pies that Will Change Your Life ... and Dinner," a cookbook available July 1 via Amazon, Barnes & Noble and Indiebound, among other outlets. I saw an early version a few months ago and have already placed my order. You should check it out.
I'm a big fan of pizzas that don't rely on tomato sauce. Don't get me wrong: I'm also a big fan of pizzas that do. But there's a whole world of pizza toppings out there and it seems wrong to limit yourself. "Revolutionary Pizza" definitely does not limit itself. Of special interest to readers of this blog: the Chicken 'N' Waffles pizza.
There's a waffling blog connection here, too: Dimitri, the force behind the cookbook, invited me into his restaurant when I first did waffled pizza and — being either a glutton for punishment, waffling or pizza — invited me back when I was working on my book.
On that second visit I paid to Dimo's, we made the Chicken 'N' Waffles pizza (chicken, waffles, mozzarella, a little crème fraîche, syrup), a Thanksgiving homage pizza (mashed potatoes, turkey, stuffing and gravy), and a crab rangoon pizza (crab, cream cheese, cheese, sweet and sour sauce). Naturally, all of these things went in the waffle iron.
Win a copy of 'Revolutionary Pizza'
You can win a copy of "Revolutionary Pizza." Here's how:
- Live in the United States or Canada.
- Leave a comment on this post with your favorite offbeat pizza topping by 11:59 p.m. EDT, July 1 .
- When commenting, use an email address or Twitter account that you check somewhat regularly. (This is so I can contact you if you win; it is not so I can spam you with waffles. Or waffle you with spam.)
- That's it. A commenter will be chosen at random to receive the book.
What follows is a recipe taken from the book: The Elotes, a pizza take on Mexican roasted corn.
I made this last night on the grill. (Grilled pizza: Not within the scope of this blog, but highly recommended nonetheless.) The tangy lime-sour cream sauce sets up a nice contrast to the sweetness of the roasted corn. Corn season is coming up soon for a broad swath of the country, so put this on your to-make list in August.
You can find your own path to pizza dough (my recipe is here). Once that's squared away, you're ready to go.
from Revolutionary Pizza
This is a summer street food staple. We’ve taken this popular grilled and slathered snack and transferred it from the cob to a crust. Either way, it’s quick and easy — both to make and to eat. Watch this pie disappear in front of a hungry group of friends in record time.
- Enough dough for one 12-inch pizza, stretched and shaped
- 4–5 ears sweet corn in husks
- ½ cup/60 mL Mexican cream (or sour cream)
- 2 tbsp/30 mL lime juice
- 1 bunch cilantro
- 1 tsp chili salt
- ¼ cup/30 g shredded mozzarella cheese
- 3 tbsp/45 mL melted butter
- ¾ cup/90 g cotija cheese
- Chili salt
Grill corn on the cob in husks until they blister, about 10–15 minutes. Let cool and cut corn off the cob.
Mix together the Mexican cream, lime juice, cilantro and 1 teaspoon chill salt for cilantro lime sauce.
Working with the shaped and stretched pizza dough, add shredded mozzarella and apply rings of cilantro lime sauce, starting at the outside closest to the crust and working toward the center. Distribute grilled corn. Bake in preheated oven at 500°F/260°C for 10–12 minutes until crust is golden brown. Top with a drizzle of melted butter, cotija cheese and a sprinkle of chili salt. Add more cilantro lime sauce as desired. Slice and serve.