Broccoli will become your new go-to pizza topping once you try a bite of these mini pizzas. The florets turn crisp-tender in the air fryer and add color and nutrients to put a veggie-packed twist on a margherita pizza.
Ingredients:
1 ½ cups small broccoli florets
2 teaspoons extra-virgin olive oil
½ cup pizza sauce
1 tablespoon no-salt-added tomato paste
4 whole-wheat naan or whole-grain pitas
8 small cherry tomatoes, quartered, divided
¾ cup shredded whole-milk mozzarella cheese, divided
Preheat a 6- to 8-quart air fryer to 360°F. Toss together broccoli and oil in a medium bowl; spread in an even layer in the air-fryer basket. Cook until crisp-tender, 3 to 5 minutes. Transfer to a bowl.
Combine pizza sauce and tomato paste in a small bowl.
Place 2 naan (or pitas) in a single layer in the air-fryer basket. Cook until lightly browned on top, 2 to 3 minutes. Flip; spread half the sauce mixture over the tops. Top with half the broccoli, half the tomatoes and half the mozzarella.
Cook until the cheese is melted, 3 to 5 minutes. Repeat with the remaining breads and toppings.
Garnish the pizzas with basil, Parmesan and pepper, if desired.
