Desserts, Dinner, Outdoor Cooking

Peach & Fig Sweetza

Cooking method:

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker & BBQ Smoker
  • Prep Time: 10 mins
  • Total time: 12 mins
  • Skill Easy
  • Serves 1 person

Peach & Fig Sweetza

TIP: Prosciutto or Serrano ham also adds a nice umami flavour to this sweet pizza.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat


  • 220g fresh pizza dough, room temperature
  • 50g cream cheese, softened
  • 1 tbsp chopped basil leaves plus a few torn leaves for garnish
  • To taste salt and ground pepper,
  • 2 figs, sliced
  • 1 peach, stoned and sliced into 8
  • For rolling and flouring flour and semolina
  • For drizzling olive oil, balsamic glaze and pomegranate molasses

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top

  • Step 2

    Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes

  • Step 3

    Select START/STOP to begin preheating (preheating will take approx. 15 minutes)

  • Step 4

    Lightly flour a clean work surface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick

  • Step 5

    Evenly cover dough with cream cheese and basil leaves, leaving a 1.5cm edge for the crust. Season as desired, then arrange fruit slices on top. DO NOT overload the pizza

  • Step 6

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close door and select START/STOP to begin cooking

  • Step 7

    If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial

  • Step 8

    When cooking is completed, open door, and remove pizza with peel

  • Step 9

    Drizzle over olive oil, balsamic glaze and pomegranate molasses. Garnish with basil leaves before serving