Owner's Manual

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Sun-dried Tomato & Goat Cheese Pizza
Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
1 tsp. olive oil
1 tsp. minced garlic
2 Tbsp. tomato sauce
2 Tbsp. grated parmesan cheese
1
⁄2 cup thinly sliced red onion
1
⁄4 cup thinly sliced oil-packed sun-dried tomatoes, drained and patted dry
2 Tbsp. julienne-cut fresh basil leaves
1
⁄2 cup (2 ounces) shredded whole-milk mozzarella cheese
1
⁄3 cup (1
1
⁄4 ounces) crumbled goat cheese
Lightly brush pizza dough with olive oil; sprinkle with garlic. Spread with tomato
sauce; sprinkle with parmesan. Top with red onion, sun-dried tomatoes and basil.
Top with mozzarella and goat cheeses.
Bake on preheated PizzaGrill for 5 to 10 minutes or until crust is crisp and lightly
browned. Check bottom of pizza once or twice while baking to be sure it is not too
dark; rotate pizza for more even color, if desired.
Shrimp Scampi Pizza Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
3 ounces peeled and deveined medium shrimp (51-60 per pound),
well-drained and patted dry
2 large cloves garlic, crushed
Olive oil
Salt and freshly ground black pepper
2 Tbsp. grated parmesan cheese
1
⁄3 cup (1
1
⁄4 ounces) shredded fontina cheese
1
⁄3 cup (1
1
⁄4 ounces) shredded provolone cheese
1
⁄3 cup very thinly sliced shallots or yellow onion
2 Tbsp. julienne-cut fresh basil leaves
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