Entrees
Fresh Margherita Pizza
Makes 1 pizza, about 8 servings
Fresh Margherita Pizza
Makes 1 pizza, about 8 servings
The sky’s the limit for topping an air fry pizza. We chose to keep this one simple with fresh tomatoes and basil classic and delicious.
Nutritional information per serving: Calories 174 (30% from fat) carb. 24g pro. 6g fat 6g sat. fat 2g chol. 9mg sod. 412mg calc. 66mg fiber 1g
Ingredients
- Nonstick cooking spray
- 1 tablespoon extra virgin olive oil, divided
- 12 ounces pizza dough, room temperature
- 10 ounces grape tomatoes, about 1 pint, halved
- 1 small garlic clove, crushed
- ¼ teaspoon kosher salt
- 3 ounces mozzarella, shredded
- 1 tablespoon grated Parmesan
- 2 to 3 fresh basil leaves, torn
Preparation
- Spray the Baking Pan with nonstick cooking spray and then brush with a layer of olive oil. Roll or stretch the pizza dough to fit the pan. Brush the pizza dough about 1 teaspoon of olive oil and place into the oven. Set to Convection Bake at 450°F and bake for about 8 to 10 minutes, until the top is golden brown.
- While the pizza is baking, toss the halved grape tomatoes together with the remaining oil, crushed garlic clove and salt.
- Remove the pizza from the oven and top with the cheese and grape tomatoes evenly in the center, leaving an even border for the crust.
- Return to the oven and bake for an additional 5 to 7 minutes, until brown and bubbly.
- Scatter with the fresh basil and serve immediately.
