Pepperoni Pizza Waffles

INGREDIENTS

Dough
1 1/2 teaspoons active dry yeast
3/4 cup warm water
1 3/4 cup all-purpose flour + extra for kneading
2 tablespoons olive oil
1 tablespoons dried basil
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper

Sauce
1 can fire-roasted diced tomatoes
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper

Waffles
8 slices fresh mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pepperoni

DIRECTIONS

• In a small bowl, sprinkle yeast over warm water. Allow to sit a few minutes or until yeast has dissolved into the water.
• In large bowl, place 1 3/4 cup flour. Pour yeast mixture over flour. Using spatula, mix water and flour just until everything is wet, then add olive oil and seasonings and continue to mix until sticky balls form. Turn dough out onto lightly floured surface and knead a few minutes, adding a little flour as needed until the dough is no longer sticky, but not dry and cracking. Place dough back in bowl, cover with a damn cloth, and allow to rise 25 minutes.
• While dough rises, place tomatoes and seasonings in food processor and pulse until smooth. Transfer to bowl and set aside. Prep remaining ingredients for the waffles.
• Once the dough is ready, cut in half, then again to create four balls. Cut each ball in half and stretch into round discs 5 inches in diameter. Add a couple tablespoons of sauce and spread it around, leaving an inch around the edge clean. Add 6 pepperoni slices, followed by 2 slices mozzarella cheese and generous sprinkling of parmesan cheese. Cover with the second stretched piece of dough, pinch edges together and place in waffle iron to cook, on high, for 4 minutes. Serve with remaining tomato sauce for dipping.

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