Owner's Manual

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Greek Pizza Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
1 tsp. olive oil
1 tsp. minced garlic
1
⁄2 cup (2 ounces) shredded whole-milk mozzarella cheese
1
⁄2 cup thinly sliced red onion
3 Tbsp. coarsely chopped, pitted kalamata olives
3 Tbsp. sliced pepperoncini, well-drained
1
⁄3 cup (1
1
⁄4 ounces) crumbled feta cheese
Lightly brush pizza dough with olive oil; sprinkle with garlic. Top with mozzarella
cheese, red onion, olives and pepperoncini. Sprinkle feta over pizza.
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.
BBQ Chicken Pizza Makes 1 (9 to 10 inch) pizza
1 (9 to 10 inch) unbaked pizza crust
1
⁄2 cup diced cooked boneless chicken
3 Tbsp. prepared barbecue sauce, divided
1
⁄3 cup (1
1
⁄4 ounces) shredded smoked gouda cheese
1
⁄2 cup thinly sliced red onion
1
⁄2 cup (2 ounces) shredded whole-milk mozzarella cheese
2 Tbsp. thinly sliced green onion
In small bowl, toss chicken with 1 tablespoon of the barbecue sauce; set aside.
Brush pizza dough with remaining 2 tablespoons barbecue sauce. Sprinkle with gouda
cheese. Arrange red onion and chicken mixture over cheese. Top with mozzarella cheese.
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. Sprinkle immediately with
green onion.
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