When I was a little girl, my big brother, Cory, taught me how to make pizza toast. It was basically an English muffin topped with pizza sauce and cheese and tossed into the oven for a few minutes. This recipe is in honor of my pizza-lovin’ brother, Cory!
prep time: 5 minutes
cook time: 35 minutes
yield: 8 pizzas (2 per serving)
INGREDIENTS
- 8 large eggs
- 4 hard-boiled eggs
- ¼ cup powdered Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup melted ghee or coconut oil, plus extra for the waffle iron
- 1 cup pizza sauce, homemade or store-bought, plus extra for serving
- 2 cups shredded mozzarella cheese
- ½ cup mini pepperoni slices for garnish (optional)
- Fresh basil leaves
- Red pepper flakes
INSTRUCTIONS
- Heat a waffle iron to high heat.
- Place the raw eggs, hard-boiled eggs, Parmesan cheese, Italian seasoning, baking powder, and salt in a blender or food processor and combine until smooth and thick. Add the melted ghee and combine well.
- Grease the hot waffle iron. Place a heaping ¼ cup of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until golden brown and crisp. Repeat with the remaining batter to make 8 waffles.
- To assemble, preheat the oven to broil. Place the waffles on a baking sheet and top each waffle with 1½ tablespoons of pizza sauce, a few tablespoons of shredded cheese, and a few mini pepperoni. Broil for 1 to 2 minutes, until the cheese is melted.
- Garnish with fresh basil leaves and/or red pepper flakes, if desired. Serve with additional pizza sauce.
STORAGE
- Store extras in an airtight container in the refrigerator for up to 3 days.
- Reheat on a baking sheet in a preheated 350°F oven for a few minutes or until warmed through.
BUSY FAMILY TIPS
- Make the waffles ahead of time and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Reheat the waffles in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through.
