PEPPERONI PIZZA WAFFLES

Ingredients

• 3/4 C Warm Water (110 degrees)
• 1 1/2 tsp Active Dry Yeast
• 1 3/4 C All-Purpose Flour + extra for kneading
• 2 Tbsp Olive Oil
• 1 Tbsp Basil
• 2 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1 tsp Black Pepper

• 1 Can Fire-Roasted Diced Tomatoes
• 1 Tbsp Oregano
• 2 tsp Kosher Salt
• 1 tsp Black Pepper

• 8 Slices Fresh Mozzarella
• 1/2 C Grated Parmesan
• 24 Pepperoni Slices

Instructions

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