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Prep
10m
Cook
10m
Total
20m
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The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
The Ultimate Air Fryer Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your air fryer to 180°C.
Step 2
Blend the cottage cheese with the milk until smooth.
200 g Cottage cheese
1-2 tbsp Milk
Step 3
Transfer to a bowl and mix in the self-raising flour, eggs, grated Parmesan, oregano, salt and pepper until a soft dough forms. If the dough feels a little sticky, add a little extra flour until it's easy to handle.
150 g Self-raising flour
2 Eggs
30 g Parmesan
1 tsp Dried oregano
1 pinch Salt
1 pinch Freshly ground black pepper
Step 4
Lightly flour your work surface and roll the dough into a circle to fit your air fryer basket, approximately 20cm in diameter. Place it onto a sheet of baking parchment. You can use a cake tin, as it is the perfect size for one pizza.
Step 5
Transfer the dough to the air fryer and cook at 180°C for 5–8 minutes, or until the base is set and just starting to brown.
Step 6
Carefully remove the base and spread over the pizza sauce, or leave the cake tin in the basket. Top with the shredded chicken, diced peppers and grated cheese, then finish with a sprinkle of oregano.
2 tbsp Tomato puree
1 tbsp Chicken
2 tbsp Red or green peppers
75 g Mozzarella or mature Cheddar
Dried oregano
Step 7
Return the pizza to the air fryer and cook at 180°C for a further 5 minutes, or until the cheese has melted, turned golden in places, and the edges of the pizza are beautifully crisp.
For
2
M
I
For the Base:
200
g
Cottage cheese
1-2
tbsp
Milk, just enough to loosen
150
g
Self-raising flour
2
Eggs
30
g
Parmesan, grated
1
tsp
Dried oregano
1
pinch
Salt
1
pinch
Freshly ground black pepper
For the Topping:
2
tbsp
Tomato puree
1
tbsp
Chicken, shredded, cooked
2
tbsp
Red or green peppers, finely diced
75
g
Mozzarella or mature Cheddar, grated
Dried oregano, extra, to sprinkle
Basil, to serve
Per Serving
Calories
632kcal
Fat
23g
Carbs
62g
Protein
42g
Fibre
3g
Only visible to you
Made it?
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Prep
10m
Cook
10m
Total
20m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
The Ultimate Air Fryer Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your air fryer to 180°C.
Step 2
Blend the cottage cheese with the milk until smooth.
200 g Cottage cheese
1-2 tbsp Milk
Step 3
Transfer to a bowl and mix in the self-raising flour, eggs, grated Parmesan, oregano, salt and pepper until a soft dough forms. If the dough feels a little sticky, add a little extra flour until it's easy to handle.
150 g Self-raising flour
2 Eggs
30 g Parmesan
1 tsp Dried oregano
1 pinch Salt
1 pinch Freshly ground black pepper
Step 4
Lightly flour your work surface and roll the dough into a circle to fit your air fryer basket, approximately 20cm in diameter. Place it onto a sheet of baking parchment. You can use a cake tin, as it is the perfect size for one pizza.
Step 5
Transfer the dough to the air fryer and cook at 180°C for 5–8 minutes, or until the base is set and just starting to brown.
Step 6
Carefully remove the base and spread over the pizza sauce, or leave the cake tin in the basket. Top with the shredded chicken, diced peppers and grated cheese, then finish with a sprinkle of oregano.
2 tbsp Tomato puree
1 tbsp Chicken
2 tbsp Red or green peppers
75 g Mozzarella or mature Cheddar
Dried oregano
Step 7
Return the pizza to the air fryer and cook at 180°C for a further 5 minutes, or until the cheese has melted, turned golden in places, and the edges of the pizza are beautifully crisp.
For
2
M
I
For the Base:
200
g
Cottage cheese
1-2
tbsp
Milk, just enough to loosen
150
g
Self-raising flour
2
Eggs
30
g
Parmesan, grated
1
tsp
Dried oregano
1
pinch
Salt
1
pinch
Freshly ground black pepper
For the Topping:
2
tbsp
Tomato puree
1
tbsp
Chicken, shredded, cooked
2
tbsp
Red or green peppers, finely diced
75
g
Mozzarella or mature Cheddar, grated
Dried oregano, extra, to sprinkle
Basil, to serve
Per Serving
Calories
632kcal
Fat
23g
Carbs
62g
Protein
42g
Fibre
3g
Only visible to you
Made it?
Cancel
