Owner's Manual

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In small bowl, toss shrimp with garlic and 2 teaspoons of the olive oil; season to taste
with salt and pepper. Cover; allow to marinate in refrigerator at least 15 minutes.
Lightly brush pizza dough with 1 teaspoon olive oil. Top with parmesan. Sprinkle
with fontina and provolone cheeses. Top with shallots. Arrange shrimp over top,
being sure to include bits of minced garlic.
Bake on preheated PizzaGrill for 5 to 10 minutes or until crust is crisp and lightly
browned and shrimp is cooked. 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. Sprinkle
immediately with basil.
White Pizza Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
1 tsp. olive oil
1
1
⁄2 tsps. minced garlic
2 Tbsp. grated parmesan or romano cheese
3
⁄4 cup (3 ounces) shredded fontina cheese
1
⁄4 cup sautéed spinach (about 3 ounces raw), well-drained
2 Tbsp. whole-milk ricotta cheese
2 Tbsp. cooked bacon pieces (optional)
Lightly brush pizza dough with olive oil; sprinkle with garlic. Top with parmesan and
fontina cheeses. Drop clumps of sautéed spinach over cheese. Dollop with small
spoonfuls of ricotta cheese. Sprinkle with bacon, if desired.
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.
Sautéed Spinach: In large skillet, heat 2 teaspoons olive oil over high heat until hot.
Add 1 crushed large garlic clove and 6 ounces baby spinach leaves; sauté 2 to 3
minutes or until spinach is wilted. Season with
1
⁄8 teaspoon salt; remove from heat.
Divide spinach in half; use half of spinach (about
1
⁄4 cup cooked) per pizza.
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