Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
In a mixing bowl, combine the ground beef, Parmesan cheese, panko bread crumbs, crushed fennel seeds, dried thyme, beaten egg, and crushed garlic.
Season the mixture with salt and pepper to taste.
Cut out a 9-inch round piece of parchment paper.
Press the beef mixture over the parchment paper to form a 7¼-inch round meatzza base.
Carefully pull out the air fryer pan and basket.
Lower the meatzza base, with the parchment paper, into the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 400°F and set the timer for 8 minutes.
Cook until the base is fully cooked through.
Lift the cooked meatzza base, still on the parchment paper, from the basket and drain off any excess liquid.
Spread the meatzza base with pasta sauce, then top with mozzarella, zucchini, asparagus, mushrooms, and chorizo.
Lower the meatzza, still on the parchment paper, back into the basket.
Keep the temperature set at 400°F and set the timer for 10 minutes.
Continue cooking until the vegetables and chorizo are fully cooked through.
Serve the meatzza immediately, topped with fresh basil leaves.
Enjoy your vegetable-packed meatzza!
