Mushroom and Spinach Bread Pizzas

Instructions

1. 1

   Use eight thick bread slices weighing about 50 g each, no larger than approximately 10 × 11 cm so two fit beside each other in the basket. Quarter the mushrooms and roughly chop the spinach. Grate the mozzarella, using a block labelled suitable for vegetarians.

2. 2

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. In a shallow 20 × 20 cm air-fryer-compatible metal dish, toss the mushrooms with the olive oil, garlic powder and salt. Spread them in a single layer.

3. 3

   Place the dish in the basket and air-fry at 190°C/375°F for 10–11 minutes, stirring after 5 minutes, until the mushrooms are tender.

4. 4

   Stir half the spinach into the mushrooms and air-fry at 190°C/375°F for 2 minutes. Stir in the remaining spinach and cook at the same temperature for another 2 minutes, until wilted. Carefully remove the hot dish, spoon off any excess liquid and transfer the vegetables to a bowl. Stir the oregano into the passata in a separate bowl.

5. 5

   Keep the fryer at 190°C/375°F. Place two bread slices directly in the basket in a single layer without overlap and air-fry for 2 minutes. Turn the slices, then carefully spread each with 30 g passata and top with one-eighth of the vegetables and 30 g mozzarella.

6. 6

   Air-fry the topped slices at 190°C/375°F for 5–6 minutes, without turning, until the bread is crisp, the cheese has melted and a food thermometer inserted sideways into the centre of the vegetable topping reads at least 74°C/165°F. Extend cooking by 1-minute intervals if needed.

7. 7

   Repeat the bread-toasting and topping stages with the remaining ingredients in three more batches of two slices. Serve two pizzas per person as each batch finishes. The four bread batches take 28–32 minutes; allow about 55 minutes overall for preheating, cooking the vegetables and handling all batches.