Best Waffle Pizzas Recipes

WAFFLE PIZZAS

Waffle Pizzas image

Pizza made in the waffle iron! It's so fun to make and perfect for a busy weeknight or quick snack. I use pre-made pizza dough but your favorite homemade recipe will work just fine. Add more cheese and pepperoni if you like, it's a very versatile recipe (plus the crispy, cheesy bits are my favorite). Serve with more pizza sauce for dipping. I hope you enjoy it!

Provided by TheWickedNoodle

Categories Main Dish Recipes Pizza Recipes

Time 13m

Yield 8

Number Of Ingredients 4

Ingredients

1 pound pizza dough
½ cup pizza sauce, divided
1 cup shredded mozzarella cheese, divided
16 slices pepperoni

Steps:

Preheat a waffle iron according to manufacturer's instructions.
Roll pizza dough to 1/2-inch thickness on a flat work surface. Cut dough into 16 rounds using a 2-inch cutter. Press rounds out with your fingers until each measures about 3 inches across.
Spoon 1 teaspoon pizza sauce into the center of 8 rounds. Top each with 2 teaspoons mozzarella cheese and 1 slice of pepperoni. Cover with remaining 8 rounds, pressing around edges to seal.
Cook the sealed rounds, in batches, on the preheated waffle iron until lightly browned, about 2 minutes. Top each one with another pepperoni slice and a little more mozzarella cheese. Close waffle iron and continue cooking until golden brown, 1 to 2 minutes more.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 28.7 g, Cholesterol 13.2 mg, Fat 6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 613.6 mg, Sugar 3.6 g

WAFFLE-IRON PIZZAS

Waffle-Iron Pizzas image

These little pizza pockets are a fun mashup using a waffle iron. Try adding your favorite toppings or even a few breakfast fillings, such as ham and eggs. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (16.3 ounces) large refrigerated buttermilk biscuits
1 cup shredded part-skim mozzarella cheese
24 slices turkey pepperoni (about 1-1/2 ounces)
2 ready-to-serve fully cooked bacon strips, chopped
Pizza sauce, warmed

Steps:

Roll or press biscuits to fit waffle iron. On 1 biscuit, place 1/4 cup cheese, 6 slices pepperoni and 1 scant tablespoon chopped bacon to within 1/2 in. of edges. Top with a second biscuit, folding bottom edge over top edge and pressing to seal completely., Bake in a preheated waffle iron according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. Serve with pizza sauce.

Nutrition Facts : Calories 461 calories, Fat 21g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 1650mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

SEMOLINA AND SUN-DRIED TOMATO WAFFLE-PIZZAS

Semolina and Sun-Dried Tomato Waffle-Pizzas image

Provided by Damaris Phillips

Categories main-dish

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.