You’ll Need
For the Pork
450g pork shoulder steaks, cut into small pieces
1 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika
1 garlic clove, finely grated
½ tsp sea salt
½ tsp black pepper
For the Flatbreads
400g ready-made pizza dough
1 roasted red pepper, patted dry and sliced
1 egg, beaten
20g butter, melted
Chopped parsley
Optional but Dangerous
Pickled green chillies
Extra paprika
A cold Balkan lager
Method
Toss the pork with the oil, both paprikas, garlic, salt and black pepper.
Cover and leave it to season for 20 minutes.
Divide the pizza dough into four pieces and stretch each into a long oval.
Pinch up the edges to make shallow boats and place pork and pepper down the centres.
Preheat your air fryer to 195°C.
Place one or two flatbreads in the basket, depending on its size.
Air fry in batches for 9 minutes until the dough begins to colour.
Brush the exposed crust with beaten egg and the pork with melted butter.
Cook for a further 4-6 minutes until the crust is deep gold and the pork reaches 75°C.
Rest for 2 minutes, scatter with parsley and serve hot.