Burrata pizza in the Air Fryer
Crispy homemade pizza base from the air fryer with a spiced tomato sauce, sweet cherry tomatoes and fresh burrata torn over at the end. The creamy cheese softens in the heat and lifts a simple pizza to something really special.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Bagepapir (til airfryer)
- 1 Cutting board
- 1 Knife
- 1 Brush
Ingredients
Pizza dough
- 320 g plain flour Preferably tipo 00
- 1 tsp dried yeast
1 tsp salt- 1 tsp sugar
- 2 dl lukewarm water
- 1 tbsp olive oil
Tomato sauce
- 150 g passata Sieved tomatoes
- 1 clove garlic Finely chopped
- 1 tsp dried oregano
- 0.5 tsp salt
Topping
100 g mozzarella Grated- 250 g cherry tomatoes Halved
- 2 pcs burrata About 125 g each, at room temperature
- 20 leaf fresh basil
- 2 tbsp olive oil For brushing and drizzling
- 1 tsp flaky sea salt
- 0.5 tsp freshly ground pepper
Instructions
Pizza dough
- Mix 320 g plain flour, 1 tsp dried yeast, 1 tsp salt and 1 tsp sugar in a mixing bowl.
- Add 2 dl lukewarm water and 1 tbsp olive oil, and knead the dough for 5-7 minutes, until it is smooth and comes away from the sides of the bowl.
- Cover the bowl with a damp tea towel and leave the dough to rise in a warm place for 45 minutes, until it has roughly doubled in size.
Tomato sauce and topping
- Stir 150 g passata together with 1 clove garlic, 1 tsp dried oregano and 0.5 tsp salt. Leave the sauce to infuse while the dough rises.
- Halve 250 g cherry tomatoes and coarsely grate 100 g mozzarella, so the topping is ready to go.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Divide the dough into four equal pieces and roll each piece out into a round base of about 18 cm, so it fits in the air fryer basket.
- Line the air fryer basket with baking paper, put in a pizza base and prick it lightly with a fork. Brush the edge with some of the 2 tbsp olive oil.
- Spread a quarter of the tomato sauce over the base, scatter a quarter of the mozzarella on top and add a handful of halved cherry tomatoes.
- Bake the pizza at 200 °C for 6-8 minutes, until the edge is golden brown and the cheese is bubbling.
- Take the pizza out and repeat with the three remaining bases. Put a fresh piece of baking paper in the basket between each batch.
Finishing
- Tear 2 pcs burrata into rough pieces and spread them over the hot pizzas, so the cheese softens without melting completely.
- Scatter over 20 leaf fresh basil, 1 tsp flaky sea salt and 0.5 tsp freshly ground pepper, and drizzle the rest of the olive oil over.
- Serve the pizzas straight away, while the base is crisp and the burrata is creamy.
Notes
Tips for a perfect result:
Roll the base out thinly and prick it with a fork so it does not puff up while baking. Always add the burrata after baking. It should be cool and creamy, not melted. Variation:
Drizzle a little balsamic glaze over at the end, or add a few slices of air-dried ham along with the burrata. Serving:
Serve with a simple rocket salad with shaved Parmesan. Portion size:
The bases are baked one at a time. If you have a large air fryer with room for two bases without overlap, the total baking time is halved.
Roll the base out thinly and prick it with a fork so it does not puff up while baking. Always add the burrata after baking. It should be cool and creamy, not melted. Variation:
Drizzle a little balsamic glaze over at the end, or add a few slices of air-dried ham along with the burrata. Serving:
Serve with a simple rocket salad with shaved Parmesan. Portion size:
The bases are baked one at a time. If you have a large air fryer with room for two bases without overlap, the total baking time is halved.
Nutrition
Calories: 655kcalCarbohydrates: 62gProtein: 25gFat: 31gSaturated fat: 14gPolyunsaturated fat: 2gMonounsaturated fat: 12gTrans fat: 0.5gCholesterol: 58mgSodium: 1290mgPotassium: 430mgFiber: 3gSugar: 6gVitamin A: 780IUVitamin C: 16mgCalcium: 410mgIron: 3mgNet carbohydrates: 59g
