Chicken pesto pizza in airfryer
Crispy homemade pizza from the airfryer topped with juicy chicken and crowned with fresh green pesto after baking. A cozy Friday alternative to takeout, ready in under an hour.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Pande
- 1 Bagepapir (til airfryer)
Ingredients
Pizza dough
- 250 g all-purpose flour preferably tipo 00
- 7 g dry yeast
- 150 ml lukewarm water
- 1 tbsp olive oil
1 tsp salt
Topping
- 200 g chicken breast in cubes or strips
- 1 tbsp olive oil for frying
- 1 tsp Salt and pepper to taste
- 150 g pizza sauce
- 150 g grated mozzarella
- 30 g parmesan finely grated
After baking
- 4 tbsp green pesto
- 1 handful fresh basil optional, for garnish
Instructions
Preparation
- Stir 7 g dry yeast into 150 ml lukewarm water in a mixing bowl and let it sit for a couple of minutes. Add 250 g all-purpose flour, 1 tbsp olive oil and 1 tsp salt, and knead the dough together for 5-7 minutes, until it is smooth and elastic.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 30-45 minutes, until it has doubled in size.
- Cut 200 g chicken breast into small cubes or strips. Heat 1 tbsp olive oil in a pan over medium-high heat and brown the chicken for 4-5 minutes along with 1 tsp Salt and pepper, until cooked through. Remove the pan from the heat and let the chicken cool slightly.
- Preheat the airfryer to 200 °C convection.
Cooking in airfryer
- Divide the risen dough into two portions and roll or press each piece into a round or oval pizza base that fits in the airfryer basket. Place each base on a piece of baking paper trimmed to the shape of the pizza.
- Spread 150 g pizza sauce evenly over the two bases and sprinkle with 150 g grated mozzarella and 30 g parmesan. Spread the browned chicken on top of the cheese.
- Lift the first pizza with the baking paper into the airfryer basket and bake at 200 °C for 8-10 minutes, until the cheese is bubbling and the base is golden and crisp. Repeat the baking with the second pizza.
Serving
- Take the pizzas out of the airfryer and dollop 4 tbsp green pesto over the hot pizzas. Garnish with 1 handful fresh basil and serve immediately, while the cheese is still melted.
Notes
Tips for the perfect result:
Always place baking paper under the pizza base so that it does not stick to the airfryer basket, and trim the paper so that it only sticks out slightly over the edge of the pizza. Pesto is ALWAYS added only after baking, because the freshness of the basil and the flavor of the olive oil disappear at high heat. Variation:
Replace the green pesto with red pesto for a more intense, sun-ripened tomato flavor, or add sun-dried tomatoes, arugula or fresh mushroom slices as extra topping. A vegetarian version is easily made by replacing the chicken with grilled vegetables or halloumi cubes. Serving:
Serve the pizza with a light green salad of arugula, cherry tomatoes and parmesan shavings drizzled with a good olive oil – perfect for a cozy Friday or a quick weekday dinner. Portion size:
If your airfryer is smaller, you can divide the dough into several smaller, individual pizza bases and bake them one at a time.
Always place baking paper under the pizza base so that it does not stick to the airfryer basket, and trim the paper so that it only sticks out slightly over the edge of the pizza. Pesto is ALWAYS added only after baking, because the freshness of the basil and the flavor of the olive oil disappear at high heat. Variation:
Replace the green pesto with red pesto for a more intense, sun-ripened tomato flavor, or add sun-dried tomatoes, arugula or fresh mushroom slices as extra topping. A vegetarian version is easily made by replacing the chicken with grilled vegetables or halloumi cubes. Serving:
Serve the pizza with a light green salad of arugula, cherry tomatoes and parmesan shavings drizzled with a good olive oil – perfect for a cozy Friday or a quick weekday dinner. Portion size:
If your airfryer is smaller, you can divide the dough into several smaller, individual pizza bases and bake them one at a time.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated fat: 7gPolyunsaturated fat: 2gMonounsaturated fat: 8gCholesterol: 70mgSodium: 850mgPotassium: 380mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 6mgCalcium: 280mgIron: 3mgNet carbohydrates: 52g
