This Community Recipe was uploaded by the user Barry.
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Cheesy, crunchy, meaty goooodnesss!!!
- 500 g strong flour
- 7 g dried yeast
- 1 tsp salt
- 1 tbsp caster sugar
- 1 tsp dried chilli flakes
- 2 tsp oregano
- 300 ml warm water
- 220 g tinned tomatoes
- 100 g smoky BBQ sauce
- 1 chicken breast
- 1 tsp Cajun spice
- 1 tsp Oil
- 400 g sliced pepperoni
- 400 g sliced salami
- 1 red chilli
- 1 small onion
- 1 green pepper
- 200 g mixed grated cheddar & mozzarella
Add the flour to a mixing bowl (or mixer bowl) and pour in the yeast on one side of the bowl and the salt on the other side.
Add the chilli flakes, oregano, sugar and pour in the water.
Mix using a dough hook or by hand.
Knead for 10 minutes in the mixer or by hand.
Cover, then leave to prove for an hour, until the dough has doubled in size.
Preheat an oven to 200ºC.
Rub the Cajun spice all over the chicken breast with the oil and lay in a baking tray with a splash of water.
Bake for 15 minutes, then cool and chop the chicken into bite-size pieces.
Sauce & Meat
Blitz the tinned tomatoes up in a food processor with the bbq sauce.
Peel and finely dice the onion, deseed and dice the chilli and green pepper, then mix all three together.
Cut the sliced meats into small pieces.
Switch on your waffle iron or place on the hob to heat up.
Roll the proven dough out on a floured work surface as thin as you can, then cut two matching shapes out of the dough that will fit in your waffle iron.
Spread plenty of sauce over one of the pieces, but not quite to the edge.
Scatter over plenty of meat and some of the onion, pepper and chilli mix.
Arrange a layer of cheese on top of that, then cover and seal it all in with the second piece of dough, using the prongs of a fork to crimp shut.
Sit that onto your waffle iron, clamp it shut (or hold it down) and cook for 4 minutes.
Open the waffle iron up and scatter over some more cheese, then clamp it back down and cook for another 2 minutes.
Serve immediately so that it’s really stringy when you cut into it!
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