Inspiration Guide

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INGREDIENTS
10 ounces pre-made raw pizza dough,
allow to come to room temperature
2 tablespoons ricotta cheese
2 tablespoons prepared Alfredo sauce
1
/2 cup shredded mozzarella cheese
1
/4 cup shredded Parmesan cheese
1
/2 teaspoon dried Italian seasoning
2 teaspoons extra-virgin olive oil, divided
HOMEMADE THIN CRUST WHITE PIZZA
BEGINNER RECIPE
DIRECTIONS
1 Thaw your dough to room temperature
(68°F–70°F) for easy rolling and best results.
2 In a medium bowl, mix the ricotta and
Alfredo sauce.
3 Install SearPlate in the bottom level of the
unit, then close door. Select FRESH PIZZA,
set temperature to 500°F, and set time to
7 minutes. Press the setting dial to begin
preheating.
4 While unit is preheating, lightly coat a rolling
pin with flour, then roll to flatten out the
dough into a 12-inch round circle. Transfer the
pizza dough to a sheet of parchment paper.
5 Top the dough with Alfredo and ricotta
mixture, mozzarella cheese, Parmesan cheese,
and Italian seasoning. Then use a pastry brush
or your fingers to gently rub olive oil onto the
outer edge of the dough.
6 When unit has preheated, transfer the pizza
on the parchment paper to hot SearPlate
(do not use metal utensils on the plate).
Close door to begin cooking.
7 When cooking is complete, carefully remove
pizza from the hot SearPlate. Let pizza cool
for 5 minutes, then serve.
PREP: 10 MINUTES | REST: 1–2 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 7 MINUTES | MAKES: 1–2 SERVINGS
DUAL HEAT
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Questions? ninjakitchen.com
BUFFALO CHICKEN CALZONES
PREP: 15 MINUTES | REST: 1 HOUR | PREHEAT: APPROX. 8 MINUTES | COOK: 15–20 MINUTES
MAKES: 2 CALZONES, 6-8 SERVINGS
ADVANCED RECIPE
DIRECTIONS
1 In a medium bowl, stir yeast into warm water
until dissolved. Add remaining dough ingredients
and vigorously stir until evenly mixed, then cover
and let rest for 1 hour.
2 In a separate medium bowl, mix shredded
chicken with Buffalo sauce until the chicken is
evenly coated. Set aside.
3 Install SearPlate in the bottom level of the
unit, then close door. Select FRESH PIZZA, set
temperature to 450°F, and set time to 15 to
20 minutes, depending on desired doneness.
Press the setting dial to begin preheating.
4 While unit is preheating, evenly portion dough
and roll into 2 dough balls, approximately
12–13 ounces each. Lightly coat a rolling pin
with flour, then roll over each dough ball to
flatten out dough into a 10-inch round circle.
Transfer each dough to separate sheets of
parchment paper.
5 Top half of each dough with shredded Buffalo
chicken, mozzarella cheese, and blue cheese.
Fold the other half of each dough over the filling.
Moisten edges with water and crimp to seal.
Cut 2–3 slits into the tops of each.
6 Use a pastry brush or your fingers to gently rub
olive oil over the top of each calzone.
7 When unit has preheated, slide SearPlate out
partially with oven mitts, and transfer the calzones
on the parchment paper to hot SearPlate. (do not
use metal utensils on the SearPlate). Close door to
begin cooking.
8 When cooking is complete, carefully remove
both calzones from the hot SearPlate. Let
calzones cool for 5 minutes before cutting and
serving. Serve with your favorite dipping sauce.
INGREDIENTS
DOUGH
2 teaspoons dry yeast
1 cup warm water
2
1
/2 cups all-purpose flour, plus more for coating
2 tablespoons extra-virgin olive oil
1 teaspoon granulated sugar
1 teaspoon kosher salt
TOPPINGS
3 cups (about 1 large 3-4 pound rotisserie chicken)
shredded rotisserie chicken
1
/2 cup Buffalo sauce
8 ounces shredded mozzarella cheese, divided
4 ounces blue cheese crumbles, divided
1 tablespoon extra-virgin olive oil
TIP No time to make your own dough? Buy it
pre-made (1 1/2 pounds) at the supermarket
for a quick weeknight meal.
DUAL HEAT