International dishesSavory CakesItalyabout 40 minutes
No big oven is needed, which is the appeal of this air fryer chicken and cheese pizza. It is good for the crisp base, the cheese that pulls into strings and the soft shredded chicken. The difficulty is piling the topping too thick, which leaves the base limp.
The chicken marinates for 15 minutes, then fries until tender before it is shredded, and fine shreds cook more evenly on the pizza. The ketchup goes onto the base first, then the bell pepper and shallot, and the shredded chicken and cheese last.
This batch weighs about 839g, at roughly 235 calories per 100g.
Method
Wash 50g of red bell pepper and 50g of yellow bell pepper, remove the stems and cut them into rings. Peel 50g of Indian shallot and slice it thinly, and cut 50g of sausage into bite sized rounds.
Rinse 150g of chicken breast, drain it, cut it into bite sized pieces and marinate it with 5g of salt, 5g of seasoning powder, 5g of black pepper and 1.8g of kOBE Monk Fruit Blend for 15 minutes.
Put 50ml of cooking oil in a pan, heat it and fry the chicken until tender, then shred it finely.
Spread 100g of ketchup evenly over the 200g pizza base, arrange the bell pepper and shallot in alternating pieces, then the shredded chicken and sausage, and finish with 100g of mozzarella cheese.
In an air fryer, cook the pizza at 200 degrees C for 10 minutes until evenly golden. In an oven, heat it to 200 degrees C for 15 minutes, then bake the pizza at 230 degrees C for 7 minutes.
Tips
Choose chicken breast with white skin, as the meat is firmer and chewier than young chicken.
Market onion stands in completely for Indian shallot.
A thin layer of topping is what keeps the base crisp.
Blot the fried chicken before tearing it, since leftover oil softens the base.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.