Use and Care Manual

CHICKEN BLT FLATBREAD PIZZA
DIRECTIONS
1 Install the Accessory Frame in the bottom level
of the unit, then place the Pizza Stone on top.
2 Turn the left-hand dial to select PIZZA, then use
the right-hand dial to select THIN CRUST, and set
time for 6 minutes. Select START/STOP to begin
preheating (preheating will take approx.
10 minutes).
3 On a lightly floured work surface, stretch and
toss dough by hand into a 10-inch circle about
1
/16-inch thick.
4 Evenly cover dough with half the pesto sauce,
leaving a
1
/2-inch edge for the crust. Then evenly
top with shredded mozzarella, chicken, bacon,
and tomatoes.
5 When unit is preheated and ADD FOOD and PRS
STRT displays, open door, slide a floured Pizza
Peal under the pizza, and transfer to the hot
stone. Close door, select START/STOP, and cook
for 5 to 6 minutes. If more time is necessary or a
darker pizza is desired, increase the time using
the right-hand dial.
6 When cooking is complete, open door and
remove pizza with peel. In a small bowl, combine
the remaining pesto with the mayonnaise. Top
pizza with shredded lettuce, then evenly drizzle
with pesto mayonnaise. Cut into pieces and serve.
INGREDIENTS
8 ounces premade raw
pizza dough, room temperature
1
/2 cup prepared pesto, divided
1 cup shredded low-moisture
mozzarella cheese
1 cup cooked chicken,
diced or shredded
2–3 ounces cooked bacon,
chopped
1 Roma tomato, diced
1 cup shredded iceberg lettuce
FUNCTION: PIZZA | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 5–6 MINUTES
MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
Artisan Pizza Maker
40
V
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
TIP If using a Ninja Pizza Peel, adding flour to
the peel will also help prevent sticking when
transferring your pizza or bread to the stone.
TIP If using a Ninja Pizza Peel, adding flour to
the peel will also help prevent sticking when
transferring your pizza or bread to the stone.
TIP For homemade dough, see the THIN CRUST
PIZZA DOUGH recipe on page 36.
TIP For homemade dough, reference the PAN PIZZA
DOUGH recipe on page 36.
41
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DETROIT STYLE MUSHROOM PIZZA
DIRECTIONS
1 Grease the bottom and sides of a
10-inch x 10-inch or 8-inch x 8-inch square
pan with the olive oil. Stretch and toss dough
by hand and place in prepared pan, making
sure the surface of the pan is covered. Then,
cover the dough with plastic wrap and let rest
for about 10 minutes.
2 Install the Accessory Frame in the bottom level
of the unit, then place the Pizza Stone on top.
Turn left-hand dial to select PIZZA, then use the
right-hand dial to select PAN, and set time for 10
minutes. Select START/STOP to begin preheating
(preheating will take approx. 10 minutes).
3 Remove plastic wrap from dough and evenly
sprinkle half of the mozzarella cheese around
the edges of the dough and the sides of the pan.
In a medium bowl, combine the ricotta, pesto,
seasonings, and half the Parmesan cheese. Drizzle
olive oil over the dough, then poke indents using
your fingers. Evenly spread ricotta mixture over
dough, then top with mushrooms, remaining
Parmesan, and mozzarella.
4 When unit is preheated and ADD FOOD and PRS
STRT is displayed, open door and place pan on
stone. Close door, select START/STOP, and cook
for 15 minutes. If more time is necessary or a
darker pizza is desired, increase the time using
the right-hand dial.
5 When cooking is completed, open door and
remove pan. Let rest for 5 minutes before cutting
and garnishing with parsley.
INGREDIENTS
Olive oil, for greasing and drizzling
12 ounces pre-made raw pizza dough,
room temperature
1 cup fresh ricotta cheese
1 tablespoon basil pesto
1 teaspoon garlic and herb seasoning
1 teaspoon Italian seasoning
1
/2 cup shredded low-moisture mozzarella cheese
3
/4 cup shredded Parmesan cheese, divided
5 ounces sliced cooked mushrooms
Chopped parsley, for garnish
FUNCTION: PIZZA | PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 15 MINUTES
MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
V