TIP: We used fresh dough from the deli section of the grocery store. Let dough sit at room temperature for 45 minutes. If using a dry mix, follow instructions on package to prepare, and proof in the Cook & Crisp Basket at 95°F for 30 minutes. Feel free to mix up the toppings as desired – bell pepper, spinach, grilled chicken, bacon, herbs, mushrooms, onions – the possibilities are many!
1/2 cup
provolone, cut in 1/4-inch pieces, divided
3 tablespoons
prepared pesto
1/4 cup
steamed broccolini florets
Toppings
Flaky sea salt, as desired
Red pepper flakes, as desired
Utensils
Ninja Cook & Crisp Basket
Step 1
Add 1/2 cup water to the pot.
Step 2
Spray the bottom of the Cook & Crisp Basket with nonstick cooking spray. Divide the dough into two equal pieces and set one aside. Shape one piece of dough into an 8-inch flat circle and place into the prepared basket.
Step 3
Spread the pizza sauce evenly over the top of the dough to the edge. Top with half of the pepperoni, half of the mozzarella, and half of the provolone. Top with remaining pepperoni.
Step 4
Place the basket in the pot. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 330°F, and set time to 16 minutes. Press Start/Stop to begin cooking (PrE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, the surface of the pizza will be spotty brown and bubbly. Remove from the basket, sprinkle with salt, and red pepper flakes, if desired. Let cool 10 minutes before serving.
Step 6
Repeat steps 1 through 5 with the remaining dough, but for this pizza, top with pesto, remaining mozzarella, remaining provolone, and broccolini.
1/2 cup
provolone, cut in 1/4-inch pieces, divided
3 tablespoons
prepared pesto
1/4 cup
steamed broccolini florets
Toppings
Flaky sea salt, as desired
Red pepper flakes, as desired
Step 2 of 6
Spray the bottom of the Cook & Crisp Basket with nonstick cooking spray. Divide the dough into two equal pieces and set one aside. Shape one piece of dough into an 8-inch flat circle and place into the prepared basket.
1/2 cup
provolone, cut in 1/4-inch pieces, divided
3 tablespoons
prepared pesto
1/4 cup
steamed broccolini florets
Toppings
Flaky sea salt, as desired
Red pepper flakes, as desired
Step 3 of 6
Spread the pizza sauce evenly over the top of the dough to the edge. Top with half of the pepperoni, half of the mozzarella, and half of the provolone. Top with remaining pepperoni.
1/2 cup
provolone, cut in 1/4-inch pieces, divided
3 tablespoons
prepared pesto
1/4 cup
steamed broccolini florets
Toppings
Flaky sea salt, as desired
Red pepper flakes, as desired
Step 4 of 6
Place the basket in the pot. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 330°F, and set time to 16 minutes. Press Start/Stop to begin cooking (PrE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).
1/2 cup
provolone, cut in 1/4-inch pieces, divided
3 tablespoons
prepared pesto
1/4 cup
steamed broccolini florets
Toppings
Flaky sea salt, as desired
Red pepper flakes, as desired
Step 5 of 6
When cooking is complete, the surface of the pizza will be spotty brown and bubbly. Remove from the basket, sprinkle with salt, and red pepper flakes, if desired. Let cool 10 minutes before serving.
