Air fryer recipe · Snacks
Margherita Pita Bites
Classic basil, tomato, and melting mozzarella on crisp pita rounds that snap at the edge.
- 14 minTotal time
- 185°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 10.6 gprotein
- 10.4 gcarbs
- 9.5 gfat
- 0.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Round pita breads2 pieces
- Pizza passata4 tbsp
- Fresh mozzarella120 g
- Cherry tomatoes, halved6 pieces
- Fresh basil leaves8 leaves
Method
Sauce the base
Spread the passata evenly over each pita, stopping just short of the rim. Keep it to a thin layer, because too much sauce sits wet under the cheese and softens the bread instead of leaving it crisp.
Layer the cheese
Tear the fresh mozzarella into small nuggets and dot them across the sauce. Pat the cheese dry with a paper towel first to draw off excess moisture, so it melts cleanly rather than watering down the top.
Add the tomatoes
Press the halved cherry tomatoes cut-side up between the cheese. A little drizzle of olive oil over the top helps everything roast with a glossy sheen rather than drying out on the surface.
Air-fry to golden
Air-fry at 185°C for 8 min until the cheese pools and the pita edge turns deep golden and crisp. Scatter the torn basil over the hot bites just before serving so it stays fresh and green.
