Air-fryer mozzarella and bacon pizza parcel
Total time45 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings2
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Method
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Brown the bacon in a dry frying pan for 4–5 minutes until cooked. Drain and let cool slightly.
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Pat the mozzarella thoroughly dry and dice it. Removing its liquid helps prevent a soggy base.
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Roll the pizza dough to about 3 mm thick. Put the cooked tomato sauce, bacon, mozzarella and oregano in the centre, leaving a wide border. Fold the edges inward, seal and form a flattened parcel about 18 cm across, not a thick ball.
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Preheat the empty air fryer for 5 minutes at 175°C. Place the parcel seam-side down on a non-stick support suitable for the basket. Cook for 12 minutes, turn using two spatulas and cook for another 6–8 minutes until the dough is cooked underneath too. If the centre dough is wet or raw, continue at 165°C.
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Toss the lettuce and halved cherry tomatoes with the olive oil, balsamic vinegar and salt. Rest the pizza for 3 minutes, cut in half and serve with the salad.
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