High-Protein Pizza from the Air Fryer
Crispy, High-Protein Pizza from the Air Fryer with ORO di Parma Tomato Puree
This protein pizza made in an air fryer features a light quark dough, aromatic tomato sauce made from ORO di Parma strained tomatoes, and a crispy crust. The small pizzas cook perfectly right in the air fryer and can be topped individually with salami or Parma ham and arugula.
Ingredients
For the dough:
500 g low-fat quark
150 g spelt flour
150 g wheat flour
1 packet baking powder (about 16 g)
1 tsp salt
A little flour for rolling out the dough
A little olive oil for brushing
For the tomato sauce:
200 g ORO di Parma strained tomatoes
1 tsp oregano
Salt to taste
Pepper to taste
For the topping:
100 g grated mozzarella
100 g mini mozzarella balls
Salami, as desired
Alternative after baking:
Parma ham, as desired
Fresh arugula, as desired
Step 1 : Prepare the dough
In a large bowl, knead the low-fat quark, spelt flour, wheat flour, baking powder, and salt into a smooth and supple dough. Then divide the dough into six equal portions and shape them into balls.
Tip
If the dough is a little sticky, lightly flour the work surface.
Step 2 : Shape and pre-bake pizza crusts
Roll out the dough balls on a floured work surface into round flatbreads. Lightly brush the top with olive oil. Pre-bake the flatbreads in the air fryer at 200 °C for about 8 minutes, until they are lightly golden brown.
Tip
Bake the pizza crusts in batches, depending on the size of the oven.
Step 3 : Make tomato sauce
Mix the ORO di Parma strained tomatoes with oregano, salt, and pepper. Spread the sauce evenly over the pre-baked crusts.
Step 4 : Topping pizzas
Top the pizza crusts with grated mozzarella and mini mozzarella balls.
Salami variation: Top with salami as desired.
Prosciutto and arugula variation: Top with cheese only at first. Add the prosciutto and arugula after baking.
Step 5 : Finish baking
Bake the topped pizzas in the air fryer again at 200 °C for about 5 minutes, until the cheese is melted and lightly browned.
Tip
For extra-crispy results, extend the baking time by 1 to 2 minutes.
Step 6 : Serving
Serve the salami pizzas right away.
For the version with Parma ham and arugula, top the hot pizzas with Parma ham and fresh arugula right after baking and enjoy immediately.
Ingredients
For the dough:
500 g low-fat quark
150 g spelt flour
150 g wheat flour
1 packet baking powder (about 16 g)
1 tsp salt
A little flour for rolling out the dough
A little olive oil for brushing
For the tomato sauce:
200 g ORO di Parma strained tomatoes
1 tsp oregano
Salt to taste
Pepper to taste
For the topping:
100 g grated mozzarella
100 g mini mozzarella balls
Salami, as desired
Alternative after baking:
Parma ham, as desired
Fresh arugula, as desired
