We’ve all been there: mealtime arrives, mealtime leaves, and we still haven’t figured out what to make. When this happens, I need to act quickly before we’re all hangry-fighting and/or rummaging through the pantry for a bag of chips. I need to fight the urge to sink deep into my couch and whine, “I’m too hungry to cook or move!”
Last time this happened, I tore myself from the couch and threw together our favorite no-fuss pizza crust and voila: Pizza Margherita Waffles.
Homemade pizza might sound laborious to some, but it’s actually quite simple. Once it was ready, I rolled out the dough and cut it in eight roughly even, roughly square-shaped pieces that matched our waffle maker (uh, roughly), and gave it a go.
It’s a good thing I took pictures before I left the kitchen, because my kids scarfed these down before I could turn around to grab napkins. Or, uh, plates. I didn’t complain, partly because I was so pleased with the results, and partly because Hangry Time does not demand decorous behavior.
This recipe would work fine with pre-made refrigerator dough, but nothing beats home-made pizza crust. The result is something on the order of a waffle-shaped calzone. The best part is how quickly it cooks, with no waiting around for the oven to heat up.
Feel free to switch up the “toppings,” (or innards, as it were) and make any kind of pizza waffle you’d like, so adjust as you see fit. You’ll be pleased.
Pizza Margherita Waffle
Homemade pizza crust plus fresh basil make this calzone-like not-waffle a cross-generational hit.
- 1 batch of homemade pizza dough
- 4 tablespoons tomato sauce
- 1 cup shredded mozzarella
- 1 handful chopped fresh basil
- dried oregano to taste
- garlic salt to taste
Make your pizza dough. (Try our Easy Pizza Dough recipe.) Once it’s ready, turn on your waffle maker to get it warmed up.
Divide pizza dough in half. Roll out the dough into pieces the shape of your waffle iron. Mine has four four-inch squares, so I make eight four-inch pieces: four for the bottoms, and four for the tops. You don’t need a ruler, and your shape need not be perfect — just get in the ballpark.
- Place half the pieces on your work surface. This should be equal to the number of pizza waffles you are making. For four-inch squares, I used about one tablespoon of sauce per waffle.
Sprinkle garlic salt and oregano over each square.
- Divide the cheese between your waffles. I put about a 1/4 cup on each of the four squares. Spread the cheese out a bit, but try to keep it a little bit away from the edges.
- Top with fresh basil.
Grab your remaining pieces of shaped dough and place on top of each piece. Pinch the two layers of dough together, folding and pressing as necessary to create a seal around all sides.
- You now have these adorable pizza pockets. Plop them — I mean, carefully plop them — into your waffle maker. Lower the lid, but don’t press down. Trust me on this. Your pizza waffles will be done in about five minutes.
These are great on their own, and especially pleased the tomato-averse in our house, but they are also highly dippable. Warm up a ramekin of marinara or garlic butter and dip away.