White Pizza Waffles

1. 1

   If your dough had been in the fridge, take it out to come to room temperature. Sprinkle the zucchini with 1/4 tsp salt, toss, and set in a colander to drain for 20 minutes. Squeeze out as much liquid as you can and set aside.

2. 2

   Preheat your waffle maker on high. While it's warming up, divide your dough into 4 quarters. Working one at a time and keeping the other quarters covered, roll the dough out on a lightly floured surface. Aim for a rectangle about twice the length of the waffle iron.

3. 3

   Spread 1/4 c. ricotta onto one half of the dough leaving a 1/4 inch boarder. Top with a fourth of the zucchini, 2 Tbsp. Pecorino, several good grinds of black pepper and 1 Tbsp. basil. Fold the untopped half of dough over and crimp the edges to seal (you should have a square-ish packet that will fit in the waffle maker.) Poke a couple slits in the top to let steam escape, then brush with olive oil and sprinkle with flakey sea salt.

4. 4

   Spray your waffle maker liberally with non-stick spray (or brush with more olive oil) and slide the pizza in. Close the lid and cook until the crust is deep golden brown and crisp - about 10 minutes for me. Don't worry if a little of the cheese escapes.

5. 5

   Remove and let cool for at least 10 minutes before slicing. Repeat 3 more times with remaining ingredients. If you want to serve the pizza's all at once instead of as they come out, I suggest keeping them warm in a 250 degree oven directly on the oven rack to prevent sogginess.

* Per serving · 4 servings · Values may vary.

No additional tips available.