Pizza Waffles!

Polenta Pepperoni Waffle with Tomato Dipping Sauce

Having an aversion to yeast doesn't mean I can't have pizza! I've seen other pizza waffle recipes, however they call for pizza dough which has yeast. I decided to adapt Thomas Keller's delicious cornmeal waffles for a fantastic savory breakfast pizza.

Sauce Recipe

1 garlic clove

1 inch onion wedge

3 small tomatoes (the size of ping pong balls)

2 TBSP tomato paste

1/2 teaspoon of salt

1 teaspoon of sugar (you can substitute palm sugar or honey)

dash of white pepper

dash of freshly ground black pepper

1 bay leaf 

1/2 teaspoon of dried oregano

1/2 teaspoon of red pepper flakes

Put all ingredients into a food processor. Transfer to small pot and cook on low for 20 minutes. This can be made ahead. Remove bay leaf before serving.

Waffle Recipe

3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 tablespoon granulated sugar
1/4 cup yellow cornmeal
.5 cup water

3/4 cups whole milk
4 TBSP butter

6 slices of pepperoni, chopped

grated cheese of your choice

Sift flour, baking powder, baking soda and sugar into a mixing bowl.

In a small pot, mix the water and cornmeal on low heat until all the water is absorbed. Turn off the stove and add butter.

While the polenta cools, turn on your waffle iron and oil the plates. Turn on your oven to about 200 degrees Fahrenheit. Keep the waffles in the oven as they come out of the waffle maker. It keeps them from getting soggy.

Mix milk into the polenta and butter. Make sure there are no lumps. Add to flour mix and stir with a whisk until combined. Stir in pepperoni.

Scoop 1/2 a cup of batter for each waffle. Follow your waffle maker's cooking instructions. When all the waffles are done, sprinkle with cheese and tomato sauce.

Makes 4 medium waffles, enough for two big eaters!