Air fryer recipe · Mains
Pesto Veg Pizza
A green pesto base topped with cheese, tomato and capsicum. Fresh and herby.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 10.5 gprotein
- 18.9 gcarbs
- 11.4 gfat
- 1.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- pizza base1 medium
- basil pesto3 tbsp
- mozzarella cheese70 g
- cherry tomato6
- capsicum1 small
- olive oil1 tsp
Method
Spread the pesto
Brush the pizza base with olive oil, then spread the basil pesto evenly right to the rim. The thin film of oil keeps the base from drying out and helps it crisp underneath as it bakes.
Add cheese
Cover the pesto with the grated mozzarella in an even layer. Spreading it evenly means the cheese melts into one smooth, stretchy sheet rather than pooling in the middle.
Top it
Scatter the halved cherry tomatoes and thin capsicum slices over the cheese. Keeping the slices thin lets them soften and char lightly in the short cook time instead of staying raw.
Air fry
Air fry at 190°C for 8 min until the cheese melts and bubbles and the tomatoes soften. If your base is thick, check the underside is crisp before you slice and serve.
