SEMOLINA AND SUN-DRIED TOMATO WAFFLE-PIZZAS

Semolina and Sun-Dried Tomato Waffle-Pizzas image

Provided by Damaris Phillips

Time 2h15m

Yield 6 to 8 waffle-pizzas

Number Of Ingredients 34

Ingredients

1 1/4 cups whole wheat pastry flour or whole wheat flour
3/4 cup semolina flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
4 to 5 sun-dried tomatoes, packed in oil, cut into small dice (about 1/4 cup)
1/2 cup grated goat Parmesan or regular Parmesan
2 eggs
1 3/4 cups milk
1/4 cup olive oil
Cooking spray
Pizza Sauce, recipe follows
1 small red onion, sliced, optional
1/2 cup sliced black olives, optional
1/4 cup diced roasted red peppers, optional
2 cups broccoli florets, blanched, optional
2 cups shredded mozzarella
1/3 cup shredded goat milk cheddar
1 1/2 cups Kale Chips, recipe follows
1 1/2 cups sweet potato chips
3 tablespoons olive oil
1 medium onion, cut into small dice (about 3/4 cup)
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
One 14-ounce can tomato sauce
One 28-ounce can diced tomatoes
1 teaspoon honey
2 tablespoons thinly sliced (chiffonade) fresh basil
1 tablespoon butter
Kosher salt and freshly ground black pepper
1 bunch kale, stems removed, leaves cut into bite-size pieces
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions.
In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and olive oil; whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined; overmixing will make the waffles tough. Cover and refrigerate 30 minutes or up to 1 hour.
Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter. Cook until golden brown and crispy, 4 to 5 minutes. Repeat with the remaining batter.
For the pizza build: Preheat the oven to 425 degrees F.
Place the waffles on a cooling rack set into a baking sheet. Spread 1/4 cup of the pizza sauce onto each waffle. Top with onions, olives, peppers, broccoli, or any combination thereof. Sprinkle with the mozzarella and cheddar. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Top each waffle-pizza with kale chips and sweet potato chips just before serving.
Heat the olive oil in a medium saucepan over medium heat. Add the onions and saute until soft and golden brown, about 5 minutes. Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend. Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes.
Remove the sauce from the heat and blend until smooth using an immersion blender. Stir in the basil and butter. Season with salt and pepper.
Preheat the oven to 250 degrees F.
To a large bowl, add the kale and olive oil, and season with salt and pepper. Toss to combine. Spread the kale in an even layer on a wire rack-lined baking sheet. Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through.