SEMOLINA AND SUN-DRIED TOMATO WAFFLE-PIZZAS
Provided by Damaris Phillips
Categories main-dish
Time 2h15m
Yield 6 to 8 waffle-pizzas
Number Of Ingredients 34
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.
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Irma Beaupre
[email protected]The semolina waffle pizzas were a disappointment. The waffles were dry and crumbly, and the sun-dried tomato sauce was bland. I wouldn't recommend this recipe.
Ted
[email protected]Tried the semolina waffle pizzas and they were delicious! ?? The semolina flour gave the waffles a unique texture and flavor, and the sun-dried tomatoes added a nice tang. The melted cheese on top was the perfect finishing touch. Will definitely be m
Ambasiize Innocent
[email protected]The semolina and sun-dried tomato waffle pizzas were a fun and easy recipe to follow. The waffles were light and fluffy, and the sun-dried tomato sauce was flavorful and tangy. I added some extra toppings like olives and mushrooms, and it turned out
Hybrid Fortnite
[email protected]Just made the semolina waffle pizzas and they were a hit! ? The semolina flour gave the waffles a slightly nutty flavor and a nice texture. The sun-dried tomatoes added a tangy sweetness that paired well with the melted cheese. Will definitely be mak
goodness adikwu
[email protected]I recently tried the semolina and sun-dried tomato waffle pizzas recipe and was pleasantly surprised! The waffles turned out crispy on the outside and fluffy on the inside, providing a perfect base for the tangy sun-dried tomato sauce and melted chee