Another Italian dish which combines perfectly with waffles. We love pizza, but most of the time we’re too lazy to make them totally from scratch because it takes quite some time. That’s why we decided to experiment making the perfect pizza dough for waffles so we could make them so much quicker. After a few tries we came up with the perfect balance of flour, water and egg whites to make a pizza which is down in under 10 minutes including cutting all the toppings. Of course, you can vary with as many kinds of toppings as you like, but we’ve got a nice one for you with grilled vegetables and pancetta. We hope you like it and let us know what your favourite toppings are.hich
2 egg whites
some sea salt
5 tbsp. tomato paste
60g cheese (grated)
6 slices of zucchini
6 slices of eggplant
1 tbsp. olive oil
4 slices of pancetta
We start with the waffle batter. Put the flower in a bowl and make a pit in the middle. Add the egg whites and half of the water and mix. While mixing add the rest of the water until you’ve got a lump-free batter. Add the salt and mix through one more time.
Heat up your waffle iron and bake the batter for 2 waffles. Put aside when done and spread the olive oil over the zucchini and eggplant and put them in the waffle iron. After one minute you can firmly press the waffle iron done, which ensures you get the waffle pattern on the vegetables. While they bake we’ll microwave the pancetta. Place 3 sheets of kitchen paper on a plate add the pancetta and put 3 sheets of kitchen paper on top. Microwave for about 3 minutes until crispy.
Heat up your grill and put the tomato paste in the waffles. Add the grated cheese on top and grill for 2-3 minutes. Get them out of the oven and plate them up. Add the zucchini, eggplant and pancetta on top. Sprinkle some olive oil and add some parsley on top for the finishing touch and you’re done. Enjoy!
P.S. experiment with your favourite topping for the most delicious pizza waffle