Inspiration Guide

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VEGETABLE FLATBREAD
PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 7–10 MINUTES | MAKES: 4–6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Remove pizza dough from the bag and place on a
clean counter or cutting board. Use your hands to
coat the dough with 1 teaspoon olive oil, then let
dough rest for 15 minutes at room temperature.
2 Insert grill grate in unit and close hood. Select
GRILL, set temperature to HI, and set time to
10 minutes. Press START/STOP to begin preheating.
3 While unit is preheating, stretch out the dough into
a rectangle roughly 9" x 6" in size.
4 When unit beeps to signify it has preheated,
place dough on the grill grate. Close hood and
cook for 3 minutes.
5 After 3 minutes, use silicone-tipped tongs to flip
the dough. Close hood and cook for 1 more minute.
6 Next, add toppings. First, spread the extra virgin
olive oil and minced garlic over the flatbread. Then
lay the squash and zucchini slices in rows, covering
the entire flatbread. Finish by sprinkling the flatbread
with grated parmesan and crushed red pepper.
7 Close hood and cook for 3 more minutes.
8 After 3 minutes, check toppings for desired
doneness, cooking up to 3 more minutes if desired.
9 When cooking is complete, garnish flatbread with
basil and serve.
INGREDIENTS
1 bag (1 pound) store-bought pizza dough
1 teaspoon olive oil
1 tablespoon extra virgin olive oil
1 teaspoon garlic, minced
1
/4 cup yellow squash, thinly sliced
1
/4 cup zucchini, thinly sliced
1
/2 cup parmesan cheese, grated
1
/2 teaspoon crushed red pepper
1
/4 cup fresh basil, chopped
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