Ninja PROFESSIONAL PLUS Quick Start Manual page 10

MARGHERITA
D O U G H
PIZZA
PREP: 20 MINUTES | RISE: 1 HOUR | COOK: 15–20 MINUTES
CONTAINER: PRECISION PROCESSOR™ BOWL | MAKES: 2 (25 CM) PIZZAS
INGREDIENTS
DOUGH
1 packet (2 / teaspoons) active dry yeast
1
4
1 / teaspoons granulated sugar
1
2
275 ml warm water
550 g all-purpose flour
1 teaspoon kosher salt
125 ml extra virgin olive oil
TOPPINGS
120 g pizza sauce
75 g fresh mozzarella, cut in 1cm chunks
2 Roma tomatoes, thinly sliced
Kosher salt, to taste
Ground black pepper, to taste
10 g fresh basil leaves, for garnish
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DIRECTIONS
1 To make the dough, combine the yeast,
sugar, and warm water in a small bowl and
set aside until foamy, about 5 minutes.
2 Position the Dough Blade in the Precision
Processor Bowl, then add the flour, salt,
olive oil, and yeast mixture.
3 Select DOUGH for 30 seconds, or until
a dough ball forms.
4 Place dough ball in a lightly oiled bowl
and cover loosely with plastic wrap. Let
rise in a warm place for 1 hour, or until
dough ball doubles in size.
5 Once dough has risen, preheat oven
to 205°C (400°F).
6 Cut dough ball in half. Roll out one half
into a 25 cm disc and place on a lightly
oiled pan. Repeat with other half.
7 Top each rolled-out dough with 60 g
pizza sauce, spreading it out in a thin
and even layer. Sprinkle each with
mozzarella and then top with tomatoes.
Sprinkle with salt and pepper to taste.
8 Bake 15 to 20 minutes, or until crust
is golden brown and cooked through.
Garnish with fresh basil.
CRANBERRY
OAT COOKIES
PREP: 10 MINUTES | COOK: 10–12 MINUTES
CONTAINER: PRECISION PROCESSOR™ BOWL | MAKES: 16 COOKIES
INGREDIENTS
125 ml coconut oil
1 egg
½ tsp vanilla extract
65 g packed brown sugar
75 g granulated sugar
175 g gluten-free all-purpose flour blend
55 g ground almonds
20 g shredded coconut
50 g gluten-free oats
½ tsp baking soda
1 tbsp sea salt
½ tsp ground cinnamon
60 g dried cranberries
D O U G H
DIRECTIONS
1 Preheat oven to 175°C (350°F). Using
the dough blade, add the coconut oil,
egg, vanilla, brown sugar, and granulated
sugar to the Food Processor Bowl. Turn
unit ON and press PULSE 3 times. Select
LOW and blend for 15 seconds. Scrape
down the sides.
2 In a medium bowl combine the flour,
ground almonds, oats, coconut, baking
soda, salt and cinnamon then stir to
combine. Add half of the dry mixture to
the Food Processor Bowl. Press PULSE
3 times, select LOW and blend for 10
seconds. Scrape down sides and add
remaining dry mixture. Select LOW
and continue to blend for additional 15
seconds until dough is evenly combined.
3 Add the cranberries to the Food
Processor Bowl and press PULSE
10 times, until cranberries are evenly
dispersed throughout the dough.
4 Spoon tablespoon-sized cookie dough
onto parchment-lined baking trays about
5 cm apart. Bake 10-12 minutes until
JUST golden. Cookies will be very soft
upon oven removal, but will set up within
5 minutes of resting.
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