Stuffed Crust Veggie Feast Pizza

• порції: 1
• загальний час: 30 minutes

Інгредієнти

90g 0% fat Greek yoghurt

90g self-raising flour, plus extra for dusting

I cheese string, thinly sliced into rounds

30g passata, mixed with 1 tsp dried mixed Italian herbs

½/2 pepper (any colour), finely sliced

¼/ red onion, finely sliced

About 1 tsp tinned sweetcorn

30g grated mozzarella

Olive oil spray

Напрямки

Place the yoghurt and flour in a small bowl and use a spoon to mix until

a shaggy looking dough forms. Bring it together with your hands until you have a smooth ball of dough. It shouldn't be sticky; if it is, just add a little more flour. Preheat your air fryer to 190°C.

Flour your work surface and rolling pin. Roll the dough into a large, rough circle, about the thickness of a pound coin. Place your rounds of cheese string around the edge of the dough and fold the edges over to create your crust; press it down with your fingers to seal the crust and ensure the cheese doesn't ooze out. Spread the passata in the centre of the dough, then add the vegetables, followed by the grated mozzarella.

Spray the edges of the crust well with some oil spray, then air-fry for 15-20 minutes or until golden and melty and the base is fully cooked.

Нотатки

When it comes to a takeaway, a good stuffed crust pizza is up there as one of the best, and this version retains all the enjoyment of a takeaway pizza but with a fraction of the calories. Use any veggies you like or add some extra protein of choice - even a BBQ sauce base would be divine.

CALORIES PER SERVING 577

PROTEIN PER SERVING 30g

Ifyou can't find cheese strings, then extra grated mozzarella also works well in the crust.