Desserts, Mains, Outdoor Cooking

Peach & Fig Sweetza

Step 1 of 9

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

Ingredients

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

Step 2 of 9

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

Ingredients

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

Step 3 of 9

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

Ingredients

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

Step 4 of 9

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

Ingredients

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

Step 5 of 9

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

Ingredients

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

Step 6 of 9

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

Ingredients

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

Step 7 of 9

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

Ingredients

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

Step 8 of 9

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

Ingredients

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

Step 9 of 9

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

Ingredients

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 method:

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker & BBQ Smoker

Peach & Fig Sweetza

Utensils required

Allergies

Tip: Allergy Advice

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