waffler pizza recipe

I have been intrigued with pizza made in a waffle iron ever since I saw Ree Drummond make one on the Pioneer Woman.  Something about using your waffle iron more than twice a year and not having to turn on the oven were strong motivations to make this idea work!  I have practiced a couple of times and it really is quite easy.  I use fresh store bought pizza dough--I use about a 1 1/2 cup size portion, let it rise and roll it out on a floured board to the approx size of my waffle iron. My iron is a square Cuisinart waffler that I LOVE.  I also love my JK Adams French rolling pin---gets the dough as thin as you like with no effort! I linked Ree Drummond's recipe but I made a few variations and you can too. Spray your waffler with non stick spray and let the waffle iron heat up as normal.  Lay your rolled out dough on the iron and close the lid and cook dough till the green ready light comes on. I then brushed the dough with olive oil, layered on pepperoni slices, grated mozzarella and Mexican blend cheese, chopped artichoke hearts, more cheese, dash salt and pepper and closed the lid---for about 1 minute till cheese melts. Open lid, brush down any bits that might have stuck to the top (actually much less than you would think for all that cheese) and lift out with a large spatula to your cutting board. For clean up, let the waffle iron cool, and brush away any bits with a pastry brush and layer paper towel on the grates and close lid to absorb any excess oil.  The BEST way to clean it just to make a batch of savory waffles the next morning---spotless!!  Other combinations I have tried are cooked sausage with thinly sliced baby zucchini and onions and sliced black olives. Overly wet/heavy toppings don't work.  You can use pizza sauce, but use a light hand.

easy and delicious pico de gallo

I love pico de gallo (salsa fresca) and I used to purchase it till I discovered how easy and delicious it is to make at home.  It is a healthy and light go-to condiment that can be used with egg, chicken and pork dishes or just as a snack. This recipe is inspired by a recipe by the Pioneer Woman, Ree Drummond.  I tweaked it just a little and changed up the quantity more suited for me--when I run out, I just make a new batch!  You can have the fresh salsa fix any time-- the ingredients are readily available all year long.

4-5 Roma tomatoes, diced  (Romas are key because they are firm and hold up well)
1 med yellow onion, diced
1/4 cup fresh cilantro leaves, chopped
1/2 jalapeno pepper chopped very fine
Juice of 1 lime
1 tsp of white wine vinegar
1/2 tsp + fine sea salt
Several turns of fresh cracked pepper

Mix together, taste for salt, cover and chill.  Good immediately--terrific the next day!