This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Utensils
Small Bowl
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
Step 2
Turn the left-hand dial to select PIZZA, then use the right-hand dial to select THIN CRUST, and set time for 6 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 3
On a lightly floured work surface, stretch and toss dough by hand into a 10-inch circle about 1/16-inch thick.
Step 4
Evenly cover dough with half the pesto sauce, leaving a 1/2-inch edge for the crust. Then evenly top with shredded mozzarella, chicken, bacon, and tomatoes.
Step 5
When unit is preheated and ADD FOOD and PRS STRT displays, open door, slide a floured Pizza Peal under the pizza, and transfer to the hot stone. Close door, select START/STOP, and cook for 5 to 6 minutes. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial.
Step 6
When cooking is complete, open door and remove pizza with peel. In a small bowl, combine the remaining pesto with the mayonnaise. Top pizza with shredded lettuce, then evenly drizzle with pesto mayonnaise. Cut into pieces and serve.
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Step 2 of 6
Turn the left-hand dial to select PIZZA, then use the right-hand dial to select THIN CRUST, and set time for 6 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Step 3 of 6
On a lightly floured work surface, stretch and toss dough by hand into a 10-inch circle about 1/16-inch thick.
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Step 4 of 6
Evenly cover dough with half the pesto sauce, leaving a 1/2-inch edge for the crust. Then evenly top with shredded mozzarella, chicken, bacon, and tomatoes.
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Step 5 of 6
When unit is preheated and ADD FOOD and PRS STRT displays, open door, slide a floured Pizza Peal under the pizza, and transfer to the hot stone. Close door, select START/STOP, and cook for 5 to 6 minutes. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial.
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
1/2 cup
prepared pesto, divided
1 cup
shredded low-moisture mozzarella cheese
1 cup
cooked chicken, diced or shredded
2–3 ounces
cooked bacon, chopped
1
Roma tomato, diced
1/4 cup
mayonnaise
1 cup
shredded iceberg lettuce
Step 6 of 6
When cooking is complete, open door and remove pizza with peel. In a small bowl, combine the remaining pesto with the mayonnaise. Top pizza with shredded lettuce, then evenly drizzle with pesto mayonnaise. Cut into pieces and serve.
225g
premade raw pizza dough, room temperature
120g
prepared pesto, divided
225g
shredded low-moisture mozzarella cheese
140g
cooked chicken, diced or shredded
57g - 85g
cooked bacon, chopped
1
Roma tomato, diced
58g
mayonnaise
1 cup
shredded iceberg lettuce
8 ounces
premade raw pizza dough, room temperature
