AIR FRYER PIZZETTAS (SMALL PIZZAS)
Air fryer pizzettas (small pizzas) made from self-raising flour and double cream yogurt. Leftover bolognese sauce used for topping with Cheddar and basil pesto.
- Dough:
- 500 ml cake flour (or self-raising flour)
- 10 ml baking powder (omit when using self-raising flour)
- salt
- 250 ml double cream yogurt
- olive oil and a brush
Sift the flour, salt and baking powder together in a bowl or food processor with dough hook. Add the yogurt and mix until a ball forms.
Sprinkle flour over the counter (I like working on my bamboo cutting board with dough) and kneed the dough until it doesn’t stick anymore.
Divide into 6 equal pieces. Roll out each piece very thin and prick the dough all over with fork. This is going to prevent the dough from puffing up.
Heat air fryer to 200°C and when ready brush one side of pizetta and put with the oiled side downwards on the tray in air fryer for 2 mins. Turn over and air fry another 2 mins. Once all the pizzetta bases have been done, put toppings of choice on top and air fry on 180°C for 4 minutes.
Recipe and photo: Elsabie Templeton
