Pour the flour, dry brewer's yeast and water little by little into a bowl.
Add the oil and salt and knead for a few minutes.
Place the dough in a bowl covered with plastic wrap and let it rise until doubled in size (about 3-4 hours).
Divide the dough into 8 portions and shape them into balls; let them rise for half an hour.
Mix the tomato passata with oil and salt.
Preheat the air fryer for 5 minutes.
Flatten the dough balls with your fingers, season with the sauce and cook in the air fryer at 200°C for about 6 minutes.
Add the mozzarella and cook for another 2 minutes.
Alternatively, bake in the oven at 220°C for about 15 minutes, adding the mozzarella in the last few minutes.
Air fryer
Bowl
Plastic wrap
You can cook two mini pizzas at a time in the air fryer. Do not use parchment paper.
Italia, Sicilia
| Energy (kcal) | 313.53 |
| Carbohydrates (g) | 67.9 |
| of which sugars (g) | 1.75 |
| Fat (g) | 0.97 |
| of which saturates (g) | 0.11 |
| Protein (g) | 11.23 |
| Fibre (g) | 2.82 |
| Salt (g) | 0.85 |
