Waffle pizzas made with semolina flour and dried tomatoes

Ingredients:

Waffles:

• 1 and 1/4 cups whole wheat flour
• 3/4 cup coarse wheat flour
• 1 tbsp baking powder
• 1.5 tsp sugar
• 1 tsp. dry Italian herbs
• 4 or 5 chopped sun-dried tomatoes in oil (1/4 cup)
• 0.5 cup grated goat's milk Parmesan or regular Parmesan
• 2 eggs
• 1 and 3/4 cups milk
• 1/4 cup olive oil
• Cooking spray

Pizza base:

• Pizza sauce, recipe below
• 1 chopped red onion, optional 0.5 cup chopped olives, optional
• 0.5 cup chopped olives, optional
• 1.4 cups chopped roasted red pepper, optional
• 2 cups blanched broccoli, separated into florets
• 2 tbsp. grated mozzarella cheese
• 1/3 cup grated goat's milk cheddar cheese
• 1.5 cups kale chips, recipe below
• 1.5 cups sweet potato chips

Pizza sauce:

• 3 tbsp. l. olive oil
• 1 medium onion, chopped
• 3 crushed cloves of garlic
• 2 tsp chopped fresh oregano
• 1 can (400 g) of canned tomato sauce
• 1 can (800 g) of canned chopped tomatoes in their own juice
• 1 teaspoon of honey
• 2 tablespoons thinly sliced ​​fresh basil
• 1 tbsp (15 g) butter
• Table salt and freshly ground black pepper

Kale chips:

• 1 bunch kale, leaves cut into small pieces
• 3 tbsp. l. olive oil
• Table salt and freshly ground black pepper

Preparation:

1. Pizza base:
   
   Waffles: Preheat a 20cm round waffle iron according to the instructions.
2. In a large bowl, combine whole-wheat flour, all-purpose flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes, and Parmesan. In a separate bowl, beat the eggs until fluffy. Add the milk and olive oil and mix thoroughly. Make a well in the center of the dry ingredients and pour in the egg, oil, and milk mixture. Stir until smooth; overmixing will make the waffles tough. Cover the mixture and refrigerate for 30 minutes to 1 hour.
3. Spray a waffle iron with cooking spray, then fill it with 220g of prepared waffle batter. Cook the waffles until golden brown. Repeat with the remaining batter.
4. For the filling: Preheat oven to 220°C.
5. Place the waffles on a cooling rack set on a baking sheet. Spread 1/4 cup pizza sauce on each waffle. Top with onions, olives, peppers, cloves, or any combination of these. Sprinkle with mozzarella or cheddar cheese. Place the baking sheet in the oven and bake until the cheese is melted, about 8 minutes. Before serving, top with kale chips and potato chips.
6. Pizza sauce:
   
   Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Add the garlic, oregano, tomato sauce, chopped tomatoes, and honey, and mix thoroughly. Reduce the heat and simmer until the mixture thickens and reduces by a third, about 45 minutes.
7. Remove the sauce from the heat and puree the mixture with an immersion blender. Stir in the basil and butter. Season the sauce with salt and pepper.
8. Kale chips:
   
   Preheat oven to 120°C.
9. In a large bowl, combine the cabbage, olive oil, and salt and pepper to taste. Spread the cabbage leaves evenly on a rack set over a baking sheet. Place in the oven and roast until crisp, about 30 minutes, stirring halfway through.