1. Slice the zucchini into disks about 3 mm thick. Important: cut them evenly so they cook at the same rate.
2. Halve the 150 g cherry tomatoes. Set them aside until the dough is ready.
3. Finely chop the onion and the garlic clove. Chop them small so they don’t burn.
4. Roughly tear the 10 g fresh basil. Keep it separate; you’ll add it at the very end.
5. Preheat the air fryer to 180 °C using top and bottom heat. It takes about 3 minutes to preheat.
6. Pour the 2 tablespoons olive oil into a small pan. Heat it over medium heat (level 5 of 9).
7. Sauté the chopped onion for about 2 minutes, until it becomes translucent. Don’t let it brown.
8. Add the chopped garlic. Fry it for 1 minute, until it smells strongly. Don’t burn it.
9. Pour the 100 g tomato purée into the pan. Stir everything well. Let it simmer for 3 minutes.
10. Remove the pan from the heat. Stir 1 teaspoon salt and 1 teaspoon pepper into the sauce.
11. Place the pizza dough base onto the air fryer tray. Spread the hot sauce evenly over it.
12. Distribute the halved cherry tomatoes and the zucchini slices over the sauce. Arrange them evenly.
13. Place the tray into the preheated air fryer. Bake the pizza for about 12 minutes at 180 °C, turning the vegetable pieces halfway through until they are golden brown.
14. Check for doneness: the crust should be golden brown and the zucchini should have light grill marks. This is your signal.
15. Take the pizza out. Immediately sprinkle the fresh basil over it. This keeps it fragrant.
16. Cut the pizza into 4 slices. It’s perfect when the base is crispy and not soggy.
Nutrition per serving
kcal: 250
Protein: 10 g · Fett/Fat: 15 g · Carbs: 25 g
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