Since deciding not to enter the Truvia Baking Star recipe contest recently, I’ve started looking into other recipe contests to take part in. I rounded up a handful of contests happening over the next couple of months, and decided to kick things off with Eggo Waffle’s “Eggo Your Way” Contest. Choose which Eggo variety to incorporate into your dish, and develop a recipe that uses the waffle in some way.
After a bit of thought, I opted to go with Honey Oat Eggos and use them as a pizza crust topped with hummus (rather than traditional sauce), veggies, basil, and goat cheese. The result? This is a really great dish, and something I can see us making again. It comes together quickly, uses fresh and healthy ingredients, and tastes awesome. (These could work well as an appetizer or snack using the Eggo Homestyle Mini Waffles, too.)
The contest allows for multiple entries by the same person as long as each recipe is significantly different from the others (I couldn’t submit another pizza recipe, for example), so I might enter another recipe or two! Please send any waffle-related recipe inspiration my way as I’m putting those to-be-determined entries together.
For now, though: Pizza. On a waffle. Here goes:
Ingredients
- 4 Eggo Honey Oat waffles
- 1/4 cup hummus (whatever flavor you prefer — I used Tribe Everything hummus, which is our new favorite from Costco)
- 2 cloves garlic, minced
- 1 zucchini, julienned and then chopped into two-inch pieces
- 1 red bell pepper, julienned and then chopped into two-inch pieces
- 1/8 cup kalamata olives, roughly chopped
- 4 basil leaves, torn into smallish pieces
- 3 ounces goat cheese, crumbled
- Crushed red pepper
Directions
- Toast waffles until browned and crispy, then set aside.
- In a skillet over medium-high heat, sauté garlic for 2 minutes.
- Add zucchini and red pepper to skillet and continue cooking for 4-5 minutes (until vegetables are softened slightly), then set aside.
- Spread generous amounts of hummus on each waffle, covering to the edges.
- Layer on the vegetables, olives, and basil to the hummus base, and top with goat cheese.
- Sprinkle crushed red pepper to taste.
- Enjoy! (I recommend eating these with a fork and knife, just as a heads up.)
