Add the pizza base mixes to a large mixing bowl and add the mixed herbs, 1 tbsp olive oil and 200ml warm water. Mix with a fork to make a smooth dough. Lightly flour your kitchen surface and empty out the dough. Knead well for 5 mins until smooth and elastic. Form into a ball and leave to rise for 15 mins in a warm place.
While the dough rises, make the pizza sauce. Add the garlic to a blender and blitz until broken down. Add the chopped tomatoes, basil, balsamic vinegar, fish sauce and remaining oil with plenty of seasoning and blend until smooth.
Heat the waffle maker according to instructions. Roll out the risen dough onto a floured work surface to about 5mm thick and then cut out two circles with a 16cm diameter. Spread a few tbsps of sauce over one of the circles, but without going all the way to the edge. Scatter over the pepperoni and add the cheddar and all the mozzarella. Drape over the second circle of dough and crimp the edges with a fork.
Carefully transfer the filled pizza dough to the waffle maker once it’s ready and then clamp shut. Cook for 10 mins or until golden brown. Meanwhile, add the remaining sauce to a small saucepan. Bring to the boil and then simmer for 5 mins. Serve the pizza waffle immediately with the sauce and salad.