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Cheesy Vegetarian

Easy Air Fryer Pitta Pizza (double layer!)

Is there ever an occasion that doesn’t call for pizza? The answer is no. It’s always pizza time, and these air fryer pitta pizzas can be made in just 10 minutes, with whatever pizza toppings you like best.

Plus, since pitta bread naturally splits itself down the middle, I couldn’t resist making double layer pizzas. Because if pizza is great, two layers of pizza has got to be doubly great, no?

Vegetarian pitta pizza in an air fryer.

These pitta pizzas make an incredible quick and easy lunch – just serve them with a bit of salad, and you’ve got a tasty, balanced meal. They’re even delicious eaten cold in a lunchbox (much more tempting than a soggy sandwich).

🍕 Vegetarian Pizza Topping Ideas

Air fryer pizzas are designed to be a quick meal, so I’d avoid using any toppings that require too much preparation (like vegetables that need to be pre-cooked, for example). I love a pizza topping that can be popped straight on top, and cooks in the same time as the pizza itself.

Here are some of my favourite vegetarian pizza toppings which would work well on these pitta pizzas:

  • sliced olives
  • sliced mushrooms
  • thinly sliced red onion
  • canned pineapple chunks (perhaps controversial? Are you pro- or anti-pineapple?)
  • canned sweetcorn
  • sliced bell peppers
  • artichoke hearts
  • halved cherry tomatoes
  • fresh basil
  • finely chopped spinach
  • jalapeños
Overhead shot of vegetarian pitta pizza in an air fryer.

❓ Can I Use a Regular Oven?

If you don’t have an air fryer, you can of course cook these pitta bread pizzas in a regular oven instead. However, the air fryer definitely makes for a quicker meal, and it saves some energy too, since there’s a smaller area to heat.

Whatever method you use, just cook the pizzas until they’re crisped up to your liking.

A hand holding up a slice of pitta bread pizza.
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🥗 Ingredients

Here’s what you’ll need to make these air fryer pitta pizzas. See the printable recipe card below for detailed ingredient quantities.

Pitta bread pizza ingredients laid out with text overlay.
  • pitta bread – There are lots of different kinds, so choose your favourite. I used a soft pitta.
  • pizza sauce – Again, just use your favourite.
  • grated cheese – I used mozzarella for the classic pizza flavour, but you can experiment!
  • pizza toppings – I chose mushrooms, black olives and red onion.

Becca’s Top Tip

Since pitta bread is generally smaller than most regular pizza bases, I’d recommend cutting your toppings fairly small. It helps to get a bit of everything in each mouthful!

📹 Recipe Video





🔪 Equipment

My air fryer is the Ninja Foodi MAX air fryer, which I use several times a week – it’s perfect for making a quick lunch. I love how it has two separate baskets, so if you’re just making a small meal, like these pitta bread pizzas, you can just heat one half of the machine.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you’re in the UK or Canada, click the link to see a local product.

$149.99

Buy on Amazon

Double layer pitta pizza on a plate with arugula.

🖨 Printable Instructions

Vegetarian pitta bread pizza in an air fryer.

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Air Fryer Pitta Pizza

These easy air fryer pitta pizzas can be made in just a few minutes. Plus, you get TWO layers of whatever pizza toppings you like!
Course Light lunch
Cuisine Italian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 person
Calories 263kcal
Author Becca Heyes

Ingredients

  • 1 pitta bread
  • 2 Tbsp pizza sauce
  • 50 g (~ 1/2 cup) grated mozzarella cheese
  • Your choice of pizza toppings (I used black olives, mushrooms and sliced red onion)

Instructions

  • First, you need to puff up the pitta bread. You can cook it for a couple of minutes in your toaster if it’s easier – otherwise, put it in the air fryer at 180°C (350°F) for 2-3 minutes each side. It doesn’t need to be crispy at this stage, but just warmed enough to open up in the middle. Place the pitta on a board or a plate, and cut it open.
    A toasted pitta bread opened on a board.
  • Spread half of the pizza sauce (around a Tablespoon) inside the pitta bread, and sprinkle over a thin layer of grated cheese.
    A pitta bread with tomato sauce and cheese inside.
  • Close the pitta bread, and repeat, adding the remaining sauce and cheese. Top with your favourite pizza toppings.
    Pitta bread topped with cheese and vegetables on a board.
  • Place in the air fryer, and cook at 180°C (350°F) for around 5-8 minutes, until crisped up to your liking.
    Crispy pitta pizza in an air fryer.

Video





Nutrition

Serving: 1pizza | Calories: 263kcal | Carbohydrates: 43.9g | Protein: 11.4g | Fat: 4.7g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 722mg | Potassium: 163mg | Fiber: 3.2g | Sugar: 3.9g | Calcium: 94mg | Iron: 4mg

💭 Recipe FAQs

Can I pack pitta pizza in a lunchbox?

If you like cold pizza, these are great served cold in a packed lunch. Make sure you allow them to cool fully before packing up.

Can I reheat any leftovers?

The recipe only makes one portion, so it’s unlikely you’ll have any leftovers – but if you do, just reheat them for about 3 minutes in the air fryer.

Can I make a vegan pitta pizza?

Sure – just use your favourite vegan cheese.

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The post Easy Air Fryer Pitta Pizza (double layer!) appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Roasted Vegetable Quesadillas

If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.

Roasted vegetable quesadillas cut into wedges on a board.

I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!

Roasted vegetable quesadillas on a plate with avocado and hot sauce.

⭐ How to Meal Prep Roasted Vegetables

I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…

If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:

  • scattered over a baked potato with a dollop of hummus
  • added to a tasty vegetarian salad
  • used in a vegetarian cheesesteak sandwich
  • or simply served as a side dish alongside your favourite vegetarian protein.
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🥗 Ingredients and Substitutions

Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted vegetable quesadillas laid out with text overlay.
  • tortillas – large flour tortillas work best.
  • black beans (canned)
  • grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
  • vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.

There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:

  • zucchini (courgette)
  • sweet potato
  • carrots
  • cauliflower
  • broccoli
  • beetroot
  • Brussels sprouts

These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.

Becca’s Top Tip

If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.

📹 Recipe Video





Overhead shot of roasted veggie quesadillas drizzled with hot sauce and served with avocado.

🖨 Printable Instructions

Slices of roasted vegetable quesadillas on a cutting board.

Print

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Course Light lunch, Main Course
Cuisine Mexican, Tex-Mex
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 503kcal
Author Becca Heyes

Ingredients

  • 1 small eggplant (aubergine)
  • 1 red onion
  • 250 g (~ 9 oz) mushrooms
  • 2 bell peppers (I used red and yellow)
  • 300 g (~ 2/3 lb) cherry tomatoes
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 300 g (~ 3 cups) grated cheese (I used cheddar)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 6 large flour tortillas

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
  • Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
    A large tray of roasted vegetables, including eggplant, tomatoes and peppers.
  • When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
    A bowl of roasted vegetable and cheese quesadilla filling.
  • Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
    A tortilla in a frying pan filled with roasted vegetables and cheese.
  • Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
    A folded tortilla in a frying pan.
  • Carefully turn the quesadilla over, and repeat on the other side.
    A crispy quesadilla cooking in a frying pan.
  • When the quesadilla is hot and crispy, cut into slices, and serve.
    A plateful of roasted veggie quesadillas.

Video





Notes

The recipe makes 6 quesadillas, which should feed 6 people. If you don’t need to make so many quesadillas, I’d recommend making the full batch of roasted vegetables anyway, and storing them in the fridge to use in other ways.

Nutrition

Serving: 1quesadilla | Calories: 503kcal | Carbohydrates: 47.6g | Protein: 22.8g | Fat: 24.8g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1164mg | Potassium: 562mg | Fiber: 7.1g | Sugar: 6.1g | Calcium: 384mg | Iron: 3mg

💭 Recipe FAQs

How can I meal prep vegetarian quesadillas?

Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.

How can I reheat leftover quesadillas?

The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.

What’s the best way to serve roasted vegetable quesadillas?

These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.

🫘 Other Black Bean Recipes

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Slices of roasted vegetable quesadillas on a cutting board.

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