Air fryer pizza recipe
 These pizzas are super quick to put together, whether you make our speedy no-prove dough or use a naan or flatbread as a base. Ideal as a WFH lunch or quick dinner on busy weeknights. 400g tin plum tomatoes300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt300g/10½oz plain yoghurt4 sprays olive oil spraytoppings of your choice, such as olives, sliced red onion, artichoke or ham (optional)200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) 400g tin plum tomatoes 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 300g/10½oz plain yoghurt 4 sprays olive oil spray toppings of your choice, such as olives, sliced red onion, artichoke or ham (optional) 200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) Method Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer).Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first.Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Recipe tips Use firm mozzarella cheese as mozzarella balls retain a lot of moisture. However, if you have time, you can drain fresh mozzarella balls by leaving to soak on kitchen paper, covered in the fridge, for a few hours or overnight. Use the drained tomato juice for a quick Bloody Mary, or add to any soups or stews. Use naan breads or flatbreads as bases instead of making the pizza dough. Just ignore the steps on making and cooking the base and proceed with the pizza topping. This recipe was developed using a 5.5 litre/9½ pint air fryer.