• 8 Birds Eye Potato Waffles
  • 8 tbsp tomato puree
  • 2 tsp oregano
  • 2 large tomatoes
  • 2 medium chestnut mushrooms
  • ½ red pepper
  • ½ orange pepper
  • ½ red onion, sliced
  • 55g grated cheddar cheese
  • 50g shredded mozzarella
  • Green salad


  1. Cook the waffles: Start by popping the Birds Eye Potato Waffles in the oven at 220°C to cook for 5 minutes, whilst you prep the pizza toppings.
  2. Prepare the toppings: On a chopping board, slice all of the topping into bite-sized pieces. Feel free to use your favourite vegetables or protein for the toppings - these waffle pizzas are completely customisable!
  3. Make the pizza: When the waffles are cooked, spread over 1 tbsp of tomato puree over each of the waffles, then sprinkle over 1 tsp of oregano.
  4. Scatter the grated cheddar cheese on top, the sliced vegetables, shredded mozzarella, then the remaining 1 teaspoon of oregano.
  5. To serve: Place the waffle pizzas back in the oven at 180°C fan for 10 minutes until the cheese is melted, the waffles are a golden yellow colour, and the vegetables are crispy. Serve up with a green salad and enjoy!