Ingredients
-
For the dough
-
250g strong bread flour
-
5g salt
-
5g sugar
-
5g instant yeast
-
160ml warm water
-
15ml olive oil
-
For the toppings
-
250g mozzarella cheesegrated
-
100g salami slices
-
1 red pepperthinly sliced
-
1 green pepperthinly sliced
-
200g tomato passata
-
1 tsp dried oregano
-
salt and pepper
-
15g parmesan cheesegrated
Directions
A classic tavern-style pizza baked in the whole basket of the Panasonic Flex Air Fryer NF-BC1000. The thin base is prebaked and flipped to ensure a crisp underside, then topped with mozzarella, salami, and peppers, before being cut into squares for sharing.
Ingredients
For the dough |
|
| 250g strong bread flour | |
| 5g salt | |
| 5g sugar | |
| 5g instant yeast | |
| 160ml warm water | |
| 15ml olive oil | |
For the toppings |
|
| 250g mozzarella cheese | |
| 100g salami slices | |
| 1 red pepper | |
| 1 green pepper | |
| 200g tomato passata | |
| 1 tsp dried oregano | |
| salt and pepper | |
| 15g parmesan cheese | |
Steps
|
1
|
Mix the flour, salt, sugar, and yeast in a bowl. Add the warm water and olive oil and knead into a soft dough. Cover and leave to rise for 40 minutes. Alternatively - use a Panasonic bread maker to make the pizza dough. |
|
2
|
Oil the bottom of the Flex Air Fryer basket (divider and crisper plate removed). Roll and stretch the dough thinly to cover the base in an even layer. |
|
3
|
Prebake the plain dough at 220°C for 6–7 minutes on the pizza setting until lightly golden. Carefully flip the base and bake for a further 3 minutes so the underside is crisp. |
|
4
|
Spread the tomato passata over the prebaked base, season with oregano, salt, and pepper. |
|
5
|
Scatter mozzarella evenly over the base, then top with salami slices and peppers. Finish with a sprinkle of parmesan. |
|
6
|
Return to the Flex Air Fryer and bake at 220°C for 10–12 minutes until the crust is crisp and the cheese is bubbling. |
|
7
|
Rest for 3 minutes before slicing into squares to serve, tavern-style. |
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