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 speedy dinner on busy weeknights.
- 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)
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.