Preheat waffle iron according to manufacturer's directions.

Separate egg yolks from whites and set aside. Beat the egg whites with a hand mixer or with a whisk until fluffy and stiff peaks form. Set aside.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Stir until well combined. Form a well in the centre. Add the egg yolks, melted butter and vanilla. Stir to incorporate and slowly add the buttermilk. Mix until a thick batter forms and well combined. Gently fold in the egg whites, careful not to over mix.

Spray waffle iron with cooking spray. Depending on the size of the waffle iron, spoon enough batter to cover the bottom in a thin layer. Top with shredded mozzarella and more batter to cover. Cook until crisp and golden anywhere from 4-6 minutes.

To make the basil mayo: combine all the ingredients into a food processor or blender. Blend until well incorporated and mixture turns a pale green. This may take 1-2 minutes for the machine to properly catch the ingredients and blend well. Add a touch of water if needed to help.

Chili honey: bring all the ingredients to a slow simmer in a small saucepot. Let simmer 5 minutes. Remove from heat and store in a glass jar.

To serve: top waffles with fresh arugula, crispy pepperoni, a drizzle of basil mayo and finish with chili honey.