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Categories:
tomatoes extra-virgin olive oil kosher salt basil clove garlic fresh pizza dough flour Mozzarella cheese Parmesan waffle iron
Viewed: 2 - Published at: 10 months agoIngredients
- 1/3 cup canned pureed tomatoes
- 1 tablespoon extra-virgin olive oil, plus more for brushing dough
- Large pinch kosher salt
- 2 to 3 fresh basil leaves, torn, plus more for garnish
- 1/2 small clove garlic, very thinly sliced
- One 8-ounce ball fresh pizza dough, halved, room temperature
- All-purpose flour, for dusting
- 1/2 cup shredded mozzarella cheese
- Parmesan, for sprinkling
- Special equipment: waffle iron (preferably large)
Method
- Stir together the tomatoes, 1 tablespoon olive oil, the salt, basil and garlic.
- Let sit at room temperature to give the flavors time to meld, about 1 hour.
- Preheat a waffle iron to medium-high.
- Lightly dust a clean work surface with flour and roll out half of the pizza dough into a 6-inch round (or to the maximum size your waffle iron can fit).
- Brush one side with olive oil and place oiled-side down on the waffle iron, then brush the other side with oil.
- Close the iron (don't push down) and cook until golden and cooked through, 4 to 6 minutes.
- Repeat with the remaining dough.
- Meanwhile, heat the tomato sauce in a microwave until hot.
- Spread each pizza with half of the sauce and half of the mozzarella.
- Place one pizza back on the waffle iron and hold the top of the iron just over the cheese until melted, 1 to 2 minutes.
- Remove and garnish with basil leaves, drizzle with olive oil and sprinkle with Parmesan.
- Repeat with the second pizza.
- Cut the pizzas into slices with a large knife or pizza cutter and serve.
