Because food tastes better when it’s kissed by flame.
Equipment
- Ninja Woodfire Grill Pro Connect XL
- Ninja Flat Griddle Pan Accessory
- Pecan shell pellets
- Parchment paper trimmed to the same size as your griddle pan
- Grill spatula
- Cutting board (for shaping dough and topping)
Ingredients
For the dough:
- I use store-bought dough. Even if it’s not delivery, pizza is still a quicky dinner, so I buy my dough from my local Publix. It’s good. It’s fresh. And it’s already rolled flat.
Topping ideas—choose your own adventure:
- Basil Pesto Sauce (store-bought or homemade)
- Garlic powder
- Shredded mozzarella
- Sliced pepperoni
Instructions
1. Prepare your Woodfire Grill
- Griddle Pan: Place the griddle pan in the Ninja above the burner
- Wood: Fill the hopper with pecan shell pellets
- Plug in and Program: Plug the Ninja Woodfire Grill into an electrical outlet. Set the mode to grill, press the woodfire flavor button, set Temp to Hi, and Time to 30 minutes. Then press the Start button.
2. Shape your dough
- Unfold the parchment paper and place it on the cutting board
- Unfold the pizza dough and place it on the parchment paper, stretching it gently so that it covers most of the parchment. (I like to leave an inch or two extra parchment at the right end to use as a pull tab to remove the finished pizza from the griddle pan.)
3. Top it fast, fire it hot
- I start by spreading pesto sauce over the crust to within a half inch of the edge
- Then sprinkle liberally with garlic powder
- Cover the pesto sauce with a layer of shredded mozzarella
- Spread pepperoni slices on top of the cheese
- Finish off with another layer of mozzarella
4. Grill it:
- In the time that it takes you to assemble the pizza, the grill should be at or close to the right temperature and the first bit of smoke (which can be bitter) should have burned off.
- Open the grill and line the left side of the cutting board up with the left side of the griddle pan. Tilt the cutting board gently sliding the pizza and parchment onto the griddle surface while pulling the cutting board out from under the pizza.
- Close the lid and let it sit on the hot grill for 5 to 8 minutes. Try not to lift the lid and peek until at least the 5-minute mark. Opening the grill cools it off and prolongs the time you have to wait until it’s done.
5.Remove and Serve with joy
- Turn the Ninja off and unplug it.
- Using the excess parchment on the right side, slide the pizza and parchment off of the griddle pan back onto the cutting board.
- Take the pizza inside your home. I recommend parading it past the people who will be sitting down to dine with you. The sight and smell add to the magic.
- Let it rest a moment before slicing.
6. Eat it with your fingers. Lick the grease off your wrist. Laugh. Repeat.
Closing Thoughts
Cooking with smoke is primal. Turn on some music you like and dance with the heat. That’s what alchemy is, really: Turning raw things into gold not through magic, but through transformation.
May your hands smell of basil.
May your lips taste of smoke and salt.
And may your kitchens always feel like a spell is being cast.
Brands I Recommend: