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Pepperoni Pizza Waffles | asimplepantry.com

Pepperoni Pizza Waffles

Course Dinner
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 4


For the Dough

  • ¾ C Warm Water 110 degrees
  • 1 ½ tsp Active Dry Yeast
  • 1 ¾ C All-Purpose Flour + extra for kneading
  • 2 Tbsp Olive Oil
  • 1 Tbsp Basil
  • 2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

For the Sauce

  • 1 Can Fire-Roasted Diced Tomatoes
  • 1 Tbsp Oregano
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

For the Waffles

  • 8 Slices Fresh Mozzarella
  • ½ C Grated Parmesan
  • 24 Pepperoni Slices


  • In a small bowl, add the warm water, then gently sprinkle the yeast over the top. Allow to sit for a few minutes, or until the yeast has dissolved into the water.
  • In a large bowl, add the flour, then pour the yeast water over it. Using a spatula, mix the water and flour just until everything is wet, then add the olive oil and seasonings and continue to mix until a sticky ball forms. Turn the dough out onto a lightly floured surface and knead for a few minutes, adding a little flour as needed until the dough is no longer sticky, but not dry and cracking. Place the dough back in the bowl, cover with a damp cloth, and allow to sit in a warm spot to rise for 25 minutes.
  • While the dough rises, place the tomatoes and seasoning in a food processor and pulse until smooth, then transfer to a bowl and set aside. Prep the remaining ingredients for the waffles.
  • Once the dough is ready, cut it in half, then again, to create four balls. Cut each ball in half and stretch into round discs around 5 inches in diameter. Add a couple tablespoons of sauce and spread it around, leaving an inch around the edge clean. Add six pepperonis, followed by two slices of fresh mozzarella and a generous sprinkling of Parmesan. Cover with the second stretched piece of dough, pinch the edges together, then place in a waffle iron to cook, on high, for around 4 minutes. Serve with the remaining tomato sauce for dipping.