DOUGH
21 ninjakitchen.com20 ninjakitchen.com
DIRECTIONS
1 Preheat oven to 350˚F.
2 Position the Dough Blade in the
64-ounce Precision Processor Bowl, then
add butter,
1
/2 cup granulated sugar, and
2 cups flour. Select DOUGH and blend
until smooth.
3 Press crust into the bottom of an
ungreased 9x13-inch baking dish. Bake
15 minutes, or until firm and golden in
color. Let cool for 10 minutes.
4 Place eggs, 1
1
/2 cups granulated sugar,
1
/3 cup flour, and lemon juice into the
64-ounce Precision Processor. Select
DOUGH and blend until smooth and
sugar is dissolved. Pour mixture over the
baked crust.
5 Bake 20 to 25 minutes. Bars will firm as
they cool.
6 Cool completely, then dust with
confectioners’ sugar.
INGREDIENTS
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar, divided
2
1
/3 cups all-purpose flour, divided
4 large eggs
2
/3 cup lemon juice
Confectioners’ sugar, for serving
LEMON BARS
PREP: 25 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR® BOWL | MAKES: 10–12 SERVINGS
DOUGH
PREP: 20 MINUTES | RISE: 1 HOUR | COOK: 15–20 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR® BOWL | MAKES: 2 (12-INCH) PIZZAS
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 64-ounce
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 400°F.
6 Cut dough ball in half. Roll out one half
into a 10-inch disc and place on a lightly
oiled pan. Repeat with other half.
7 Top each rolled-out dough with
1
/4 cup
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.
INGREDIENTS
DOUGH
1 packet (2
1
/4 teaspoons) active dry yeast
1
1
/2 teaspoons granulated sugar
1
1
/4 cup warm water
4 cups all-purpose flour
1 teaspoon kosher salt
1
/2 cup extra virgin olive oil
TOPPINGS
1
/2 cup pizza sauce
2 cups fresh mozzarella, cut in
1
/2-inch chunks
2 Roma tomatoes, thinly sliced
Kosher salt, to taste
Ground black pepper, to taste
1
/2 cup fresh basil leaves, for garnish
MARGHERITA
PIZZA
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