Author: Media Two

Womelets

Bored with your usual eggs for breakfast? Try making omelets in a waffle iron.

INGREDIENTS

1/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

4 large eggs

2 tbsp. olive oil

1 c. chopped cooked potatoes

1/2 c. shredded Gruyère cheese (about 4 ounces)

1/4 c. drained and chopped pickled peppers

2 green onions, finely chopped

DIRECTIONS

Preheat waffle maker. In a large bowl, whisk together flour, baking powder, and salt. Add eggs and oil; whisk to combine. Fold in potatoes, Gruyère, peppers, and green onions.

Spray waffle maker with non stick cooking spray and add 1/4 cup batter. Cook 5 minutes or until deep golden brown. Keep warm on a cookie sheet in a 225 degree F oven. Repeat with remaining batter. With a 3-inch cutter, cut womelets into rounds, if desired.

Fudgy Waffle Brownies

Use butterscotch, peanut butter or chocolate chips to dress up this dessert-meets-breakfast masterpiece.

INGREDIENTS

6 tbsp. butter, cut up

1 bar bittersweet chocolate (50% to 60% cacao), chopped

3/4 c. sugar

1 large egg beaten

2 tsp. vanilla extract

1/2 c. whole milk

1 c. all-purpose flour

1/4 c. unsweetened cocoa

2 tsp. baking powder

1/2 tsp. salt

1 c. butterscotch, peanut butter or chocolate chips

Ice cream and berries (optional)

DIRECTIONS

Preheat waffle maker.

In a 4-quart saucepan, heat butter and chocolate on medium-low until melted and smooth, stirring. Remove from heat. Stir in sugar. Whisk in egg and vanilla until combined. Stir in milk.

In a bowl, whisk flour, cocoa, baking powder, and salt. Stir into butter mixture just until smooth. Fold in chips.

Spray waffle maker with non stick cooking spray; add 1/4 to 1/2 cup of batter. Close the waffle maker; cook 2 to 3 minutes or until just set and crisp around the edges. With the edge of a thin silicone spatula, cut brownie into quarters and gently lift each quarter from the waffle maker. Repeat with remaining batter. Serve with ice cream and berries, if desired.

Grilled Fruit Pizza

The classic fruit pizza gets some serious upgrades here with the addition of a savory flatbread, glorious whipped honey herb ricotta cheese, and sweet caramelized grilled fruit!  

INGREDIENTS

1 flatbread or plain naan

Variety of sliced fresh fruits (such as oranges peaches, watermelon, strawberries, mangoes and kiwi)

1/4 cup fresh blueberries

Drizzle of honey

Fresh basil and mint to garnish

DIRECTIONS

Preheat grill over medium heat and oil grill grates. Alternatively, preheat an indoor grill pan over MED heat and brush lightly with vegetable oil.

Place flatbread on the grill for about 1 minute per side, or until charred grill marks are present. Remove from grill.

Add sliced fresh fruit and grill for about 1-3 minutes (check on them after 1 minute – more delicate fruits won’t take long). Remove to a plate.

Spread grilled flatbread with whipped honey herb ricotta and top with grilled fruit.

Drizzle with honey and sprinkle with fresh basil and mint to garnish. Enjoy !

Grilled Cherry, Goat Cheese, and Arugula Pizza

Tart cherries, creamy goat cheese, peppery arugula, and sweet balsamic drizzle are a delicious combination of flavor on top of this grilled cherry, goat cheese and arugula pizza!

INGREDIENTS

Pizza dough

1 tablespoon extra virgin olive oil

1 clove of garlic, smashed

1 cup cherries, pitted and halved

2 ounces goat cheese, crumbled

1 cup arugula

1/2 cup balsamic vinegar

1 tablespoon honey

DIRECTIONS

Preheat grill to high heat.

While the grill is heating add the balsamic vinegar, honey, and a pinch of salt to a small saucepan. Bring the mixture to a boil then reduce the heat to medium low and simmer for 6-8 minutes or until it has reduced to about 3 tablespoons and is thick and syrupy. 

In another small saucepan heat the tablespoon of oil then add in the smashed clove of garlic. Remove the oil from the heat and let the garlic infuse the oil for a few minutes.

Roll out the pizza dough on a floured surface then transfer it to a lightly floured pizza peel, stretching and reshaping it if necessary. Brush the top of the dough with half of the garlic infused oil. Place the crumbled goat cheese and halved cherries on a plate and take them out to the grill with you along with the prepared pizza dough.

Oil the grill grates then place the pizza dough oiled side down onto the grill. Brush the top of the pizza dough with the remaining oil. Grill the pizza dough for 2-3 minutes then flip it over to grill the other side.

Immediately scatter the goat cheese crumbles and cherries over the top of the pizza. Grill for another 2-3 minutes then remove from the grill. Top with the arugula, balsamic drizzle, and salt and pepper to taste.

Super Summer Margherita Grilled

For this simple grilled pizza recipe, we are placing the dough directly on the grill. The crust turns out perfectly charred, crispy on the outside, and chewy on the inside, with plenty of melty cheese on top. 

INGREDIENTS

Pizza dough

Extra-virgin olive oil, for brushing and drizzling

1/2 lb. thinly sliced mozzarella

1 large tomato, thinly sliced

1 c. cherry tomatoes, halved

1 c. ricotta

Freshly chopped basil, for serving 

Pinch of crushed red pepper flakes

DIRECTIONS

Heat grill over medium-high heat. Divide pizza dough into 2 balls and use your hands to stretch out into a circle. Brush both sides with oil, then place directly on grill grates. Cook until bottom is golden, 1 to 2 minutes, then flip. Immediately top crust with half the cheese, tomatoes, and ricotta, and continue cooking until bottom of pizza is golden, about another minute. Repeat with remaining dough.

Top with basil, red pepper flakes, and a drizzle of oil. Enjoy !

Buffalo Chicken Pizza

Like buffalo wings, but make it pizza. Got some leftover roasted chicken? This pizza is the PERFECT way to use it!

INGREDIENTS

Pizza dough divided in half cornmeal, for pan

4 tbsp. butter

1/4 c. hot sauce plus more for drizzling (optional)

1/2 tsp. garlic powder

2 c. shredded cooked chicken

8 oz. ball mozzarella, torn

1/3 c. blue cheese, crumbled

1/4 Red onion, thinly sliced

2 Green onions, thinly sliced

DIRECTIONS

Preheat oven. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.

Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.

On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the centre of each to create a 1/2″ crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.

Add half of the remaining buffalo sauce to each pizza and spread all over the dough (leaving the outer bare). Divide sauced chicken, torn mozzarella, blue cheese, and red onion evenly between the pizzas.

Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes. Garnish with green onions and a drizzle of hot sauce (if using) and serve immediately.

Mac & Cheese Pizza

Carbs on Carbs, ‘Cause you gotta have a cheat day! It’s literally like heaven on a plate.

INGREDIENTS

1 box macaroni and cheese, plus ingredients called for on box

1 c. shredded cheddar, divided

1 c. shredded mozzarella, divided

1 lb. pizza dough

Extra-virgin olive oil, for brushing

1/4 tsp. garlic powder

1/4 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for serving

DIRECTIONS

Preheat oven to 450° and line a large baking sheet with parchment paper. 

Prepare macaroni and cheese according to package instructions, then add ½ cup cheddar and ½ cup mozzarella to the pot. Stir until cheese is melted. 

Stretch and roll pizza dough into a large round, about 12” wide. Transfer to the prepared baking sheet. Brush the top of the dough with olive oil and sprinkle with garlic powder. Bake until the crust begins to turn golden, about 10 minutes. 

Spread the macaroni and cheese on top of the baked crust in an even layer, leaving a ½” border for the crust. Top with remaining cheddar and mozzarella and bake until the cheese is melted and the crust is golden, about 10 minutes more. 

Garnish with parsley and serve warm.

Blueberry, Feta and Honey-Caramelized Onion Naan Pizza

Yes Really ! A little bit of sweet and a whole lot of savoury — this Blueberry, Feta and Honey-Caramelized Onion Naan Pizza is irresistible. You will become instantly addicted to this sweet and salty taste.

INGREDIENTS

2 naan flatbreads see notes below

1 teaspoon olive oil

1 cup thinly sliced red onion

Kosher Salt

Pinch red pepper flakes

2 tablespoons honey

1/2 cup ricotta cheese

1/2 cup feta cheese

1 cup blue berries

micro arugula or regular baby arugula

DIRECTIONS

Preheat oven.  Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.

Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.

While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.

Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with arugula and enjoy immediately.