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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 2322
INGREDIENTS
350g shop bought or
homemade raw pizza dough
150g ricotta
125g mozzarella, diced into
1½ cm cubes and drained
6 tablespoons pizza sauce
40g sliced salami,
cut into 1 cm strips
Handful of basil leaves,
roughly torn
Salt and pepper, to taste
Plain flour, for rolling
Oil cooking spray
Extra virgin olive oil, to serve
(optional)
DIRECTIONS
1 Begin by dividing the dough into two equal
balls. Roll out each into a 26cm circle on a
floured surface.
2 Spread half of the ricotta onto each circle
leaving a 2.5cm border around the edges.
Season each with salt and pepper. Spread
2 tablespoons of pizza sauce onto each
circle over the ricotta. Sprinkle over half the
mozzarella, half the basil leaves and half the
salami onto each circle.
3 Dampen the edges of the dough lightly with
water and flip one half over the other to make
a half moon. Press the edges together to
close then go around the edge pinching and
folding the dough over onto itself to ensure it
is sealed.
4 Insert the crisper plates into both drawers.
Spray the plates with oil and place a calzone
into each drawer. Spread a tablespoon of pizza
sauce over the top of each calzone, avoiding
the crimped edges. Spray the calzone with oil
and insert both drawers into the unit.
5 Select Zone 1, turn the dial to select AIR FRY,
set temperature to 220°C, and set time to 9
minutes. Select MATCH. Press the dial to begin
cooking.
6 Begin checking after 8 minutes. The last
minute is crucial. They will be done at 8
minutes but to get the calzone a little crisper
and coloured, cook for another 20-30 seconds.
Watch carefully as the top of the calzone may
burn if you cook them for the whole 9 minutes.
7 Serve hot drizzled with extra virgin olive oil, if
desired.
SALAMI & RICOTTA
CALZONE
PREP: 15 MINUTES | AIR FRY: 8-9 MINUTES | MAKES: 2 SERVINGS
TIP: To make the calzone vegetarian,
simply leave out the salami.
INGREDIENTS
240g plain flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1
/2 teaspoon chilli powder
2 large eggs
2-4 boneless pork chops, cut in
half lengthwise, pounded 1cm thick
500g frozen sweet potato fries
DIRECTIONS
1 Place flour, paprika, garlic powder, salt, pepper
and chilli powder in a shallow bowl and mix well.
2 Place eggs in a shallow bowl and whisk
thoroughly.
3 Working one at a time, dip the pork chops in
egg, then in seasoned flour, then again in egg,
then again in flour. Set aside.
4 Insert crisper plates in both drawers. Add pork
chops to Zone 1 drawer and fries to Zone 2
drawer. Insert both drawers into unit.
5 Select Zone 1, turn the dial to select ROAST,
set temperature to 200°C and set time to 15
minutes. Select Zone 2, turn the dial to select AIR
FRY, set temperature to 180°C and set time to
24 minutes. Select SYNC. Press the dial to begin
cooking.
6 After 10 minutes, remove Zone 2 drawer and
shake drawer for 10 seconds. Reinsert drawer
to continue cooking. Repeat after 15 and 20
minutes.
7 After 8 minutes, remove Zone 2 drawer and flip
pork chops using silicone-tipped tongs.
8 When cooking is complete, serve pork chops
with fries.
FRIED PORK &
SWEET POTATO FRIES
PREP: 20 MINUTES | ROAST: 15 MINUTES | AIR FRY: 24 MINUTES
MAKES: 2–4 SERVINGS
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