Inspiration Guide

BUILD YOUR OWN CALZONES
PREP: 10 MINUTES | PROOF: 20 MINUTES | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 5 MINUTES
BAKE: 30 MINUTES | MAKES: 2 CALZONES | ACCESSORIES: MULTI-PURPOSE PAN* (OR 8" ROUND BAKING PAN),
DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY), COOK & CRISP™ BASKET
BEGINNER RECIPE
DIRECTIONS
1 Add
1
/4 cup water to the pot. Place the bottom
layer of the Deluxe Reversible Rack in the lower
position. Place the Ninja Multi-Purpose Pan* (or
8” round baking pan) on top of the rack, then
place the rack in the pot. Place the dough balls
in the pan. Close the lid and move the slider to
AIR FRY/STOVETOP. Select PROOF, set
temperature to 95°F, and set time to 30 minutes.
Press START/STOP to begin proofing.
2 Once proofing is complete, carefully remove the
rack and pan. Place the dough balls on a clean
work surface and roll into 8-inch rounds.
3 To assemble calzones, add 2 tablespoons of
desired sauce to half of each dough round,
leaving a 1-inch border. Add desired cheese,
fillings, and remaining 2 tablespoons of sauce.
4 Wet edges of dough with water and fold the
dough over the toppings. Firmly press the edges
of the dough to seal. Cut 3 vents on the top of
each calzone.
5 Carefully transfer each calzone to the Cook &
Crisp Basket with the flat sides touching in the
center. Place the basket in the pot and close the
lid. Move slider to the STEAMCRISP.
6 Select STEAM & CRISP, set temperature to 340°F,
and set time to 30 minutes. Press START/STOP
to begin (PrE will display for approx. 5 minutes as
the unit steams, then the timer will start counting
down).
7 When cooking is complete, remove calzones and
enjoy warm.
INGREDIENTS
1
/4 cup water, for steaming
DOUGH
1 store-bought pizza dough (16 ounces),
divided and rolled into 2 balls
SAUCE OPTIONS (
1
/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1
/3 cup shredded mozzarella
1
/4 cup shredded Parmesan
3 tablespoons ricotta
3 tablespoons goat cheese
2 tablespoons feta
2 tablespoons blue cheese
FILLINGS (
1
/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
63
MAINS
Questions? ninjakitchen.com
Don't forget to add water or stock
to create steam and cook your food.
*The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com.
MAINS
62
MEDITERRANEAN CAULIFLOWER
STEAKS WITH PEARLED COUSCOUS &
CUCUMBER SALAD
PREP: 15 MINUTES | TOTAL COOK TIME: 25 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 10 MINUTES
MAKES: 2 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY)
INTERMEDIATE RECIPE
DIRECTIONS
1 Place the couscous, vegetable stock, olive oil,
1/2 tablespoon Mediterranean seasoning, salt,
and pepper in the pot and stir to combine.
2 Rub the cauliflower steaks with canola oil, then
season with remaining Mediterranean spice
blend, salt, and pepper. Place the bottom layer
of the Deluxe Reversible Rack in the pot in the
higher position.
3 Place the cauliflower steaks on top of the
rack. Close the lid and move slider to the
STEAMCRISP position.
4 Select STEAM & CRISP, set temperature to
450°F, and set time to 10 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 15 minutes as the unit steams, then the
timer will start counting down).
5 Meanwhile, add all cucumber salad ingredients
to a medium bowl and toss until combined.
6 When cooking is complete, remove the
rack with the cauliflower steaks and stir the
couscous. Serve the couscous with cauliflower
steaks and cucumber salad.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 cup pearled couscous
/ cups vegetable stock
1 tablespoon olive oil
1 / tablespoons Mediterranean spice blend, divided
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 2 (TOP LAYER OF RACK)
1 head cauliflower, cut in 2 steaks, 1-inch thick
2 tablespoons canola oil
CUCUMBER AND TOMATO SALAD
(FOR SERVING)
3 Persian cucumbers, sliced
2 heaping cups cherry tomatoes, cut in half
/ small red onion, peeled, diced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
3 tablespoons Greek-style dressing
Kosher salt, as desired
Ground black pepper, as desired
Mains
TIP Gluten sensitive? Replace couscous with 1 cup
of quinoa and 1 / cups of stock and cook as
instructed.