Waffle Iron Pizza

Dissolve the yeast in lukewarm water, add a pinch of sugar, mix well and, if necessary, keep warm until bubbles form. (But that's also possible.) Add the yeast water to the flour, add olive oil (max. 2 tbsp) and add salt. Knead well until the dough is loose and sticky. Let the dough rise in a warm place for 30 to 60 minutes - until it has doubled. For those in a hurry: You can of course also use a ready-made pizza dough from the supermarket!

Add the squeezed clove of garlic to the chunky tomatoes, salt, pepper and refine with Italian herbs, heat, simmer, if necessary smoothen the pieces with a pounder. For those in a hurry: You can of course also use a ready-made pizza sauce from the supermarket!

Now you can roll out the pizza dough either as a whole or in pieces adapted to the pizza shape on the waffle iron: Cover the lower half with batter, spread evenly with pizza sauce, then put the filling or topping on top - this is of course recommended flat toppings such as ham, salami, tomato slices and of course pizza cheese (grated mozzarella or Edam cheese). You can of course top it up with mushrooms or peppers, etc. - just remember to cut everything into as thin slices as possible. Then put a layer of pizza dough over the topping.

Finally, close the waffle iron, cut away any protruding part with a knife and wait until everything is well baked. It is best to use the highest heat setting - with a waffle iron you can control the progress anyway.