Air fryer recipe · Snacks
Pesto Veggie Tortilla Pizza
Bright basil pesto swaps in for tomato sauce on a crackling thin tortilla base.
- 12 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 16.3 gprotein
- 30.1 gcarbs
- 14.5 gfat
- 4.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large wheat tortilla2 pieces
- Basil pesto3 tbsp
- Cherry tomatoes, halved6 pieces
- Mozzarella, grated100 g
- Toasted pine nuts1 tbsp
Method
Brush and prep
Lightly oil both sides of each tortilla so it crisps into a thin, cracker-like base. A bare tortilla can scorch fast, so that thin film of oil shields it while it browns evenly.
Spread the pesto
Spread a generous layer of basil pesto across the tortilla, leaving a slim border around the edge. The pesto carries nearly all the flavour here, so do not be shy with how much you use.
Top with cheese and tomato
Scatter over the mozzarella and press in the halved cherry tomatoes cut-side up. Sprinkle the pine nuts across the top so they toast to a light golden and add a gentle crunch.
Crisp in the air fryer
Air-fry at 190°C for 7 min until the tortilla is rigid and the cheese has melted with golden edges. Let it rest a moment so the base sets firm before slicing into wedges.
