Feel like a pizza, but don’t have time to prepare a base? No worries. You can use a ready-made flatbread, pita bread or tramezzini instead.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Air-fryer temperature: 200 ºC
- 2 Turkish flatbreads (or 4 tramezzini)
- 1 medium-sized brinjal, cubed
- 4 courgettes, cubed
- 2 cloves garlic, crushed
- 10 ml dried Italian herbs
- 30 ml olive oil
- 1 x 250 g punnet baby rosa tomatoes, halved
- Sundried tomato pesto or basil pesto
- 400 ml grated mozzarella cheese
- 2 marinated artichoke hearts, drained and sliced (optional)
- Fresh basil or oregano, to serve
1 Preheat the air-fryer to 200 ºC. Put each flatbread into the air-fryer for 1 minute, then remove and set aside.
2 While the flatbreads are cooking, place the brinjal, courgettes, garlic, Italian herbs and oil into a bowl and toss to coat. Put the vegetables into the air-fryer and cook for 5 minutes, stirring halfway through the cooking time. Add the tomatoes and cook for a further 5 minutes or until cooked. Remove from the air-fryer and set aside. Wipe the air-fryer tray clean.
3 Spread the browned side of each flatbread with a layer of pesto and sprinkle each one with a little of the mozzarella. Top with the cooked vegetables and artichokes, if using. Season with salt and freshly ground black pepper. Cover with the remaining mozzarella.
4 Cook each flatbread separately in the air-fryer for 2-3 minutes until the cheese is melted and golden. Top with fresh basil or oregano and serve hot.
ALSO READ: Succulent air-fryer beef and lentil koftas with tzatziki
This is an extract taken from 30-Minute South African Air-Fryer Cookbook by Louisa Holst, published by Human & Rousseau and retailing for R380.00.
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