Cook time: 10–12 minutes
½ fennel bulb, mandolined
2 tbsp Olivado Extra Virgin Avocado Oil with Lemon Zest divided
2 small pizza bases
¾ cup mozzarella cheese, grated
2 tbsp Superb Herb Tarragon leaves
1 garlic clove, thinly sliced
8 slices brie cheese
1 tbsp FreshLife pine nuts
1 tbsp capers
Parmesan cheese, shaved
salt and pepper to taste
Superb Herb Tarragon
crispy sage leaves*
- Toss fennel with half the avocado oil. Season with salt and pepper.
- Drizzle with remaining oil over the pizza bases. Sprinkle on grated mozzarella, tarragon and garlic. Place prepared fennel on, then top with bacon, capers, brie, Parmesan and pine nuts. Season with salt and pepper.
- Carefully lift topped pizza onto the pizza tray. Then place into the Airfryer XXL. Air fry at 160°C for 10 minutes, until the pizza base is crisp and the cheese is bubbling.
- Slice and serve with garnish (optional).
Tip 2: If you are gluten-free simply choose a gluten free pizza base. Easy!