Easy Air Fryer Pizza

 This is one of the easiest recipes to make in an air fryer, and it probably takes way more time to prepare than to cook and eat. It starts with a single Tandoori Oven-Baked Naan as a quick-fix alternative to a pizza dough base, then you apply multiple layers of your favourite ingredients. I use a Ninja Crispi air fryer and set it to 10 (regular heat). Hotter is better in pizza, but no need to start a fire by pushing the heat envelope past 11. Start by placing the Naan in an easily removable silicone pan that fits the air fryer and lets the Naan lie flat while cooking.

First, you need some sort of tomato sauce base applied with a teaspoon; it's good, or you could try various other sauces like barbecue, teriyaki, or other sweeter sauces. Just swirl it around, and don't leave it too thick, since too much will make the dough soggy and harder to hold when baked.

I learned about less is more from the master chef, Nahar, at my favourite Crepe Cafe, and I have become more than a regular customer; I am progressing into a second-level student of culinary art, while eating healthy and still losing weight at the same time. She uses nothing more than about a 6" general-purpose sharp knife to cut all ingredients into very tiny pieces so nothing dominates the mix then.

I chose the following sequence of items in this pizza, and it is up to you what you like and don't like, so almost anything goes except things like anchovies and liver would be a no-go for me, but for some, who knows. Ten to twelve spinach leaves, cut into 1/4" strips, covering all of the sauce on the Naan. A generous amount of garlic powder, saffron, salt, pepper, and Italian spices is a good start, followed by chopping up one mushroom, 4-6 generous shavings of a red onion, 6 1/4" slices of bell pepper cut into 1/4" cubes, followed by 6 small green olives pitted and cut into tiny pieces and spread all of those over the top of the spinach. Hit that mix with a 2nd level of spices. Then cover that with a lot of thin slices of pepperoni. The paper-thin ones are perfect for this style of pizza.

Then shred some mozzarella cheese, some shredded cheese from a taco and nachos store-bought stuff and not too much ricotta cheese. Too much ricotta makes that soggy mix again. I have never been a fan of parmesan cheese since it has that old-sock smell for me, like some people find cilantro tastes like soap (not me). Cilantro would work for those who don't taste Palmolive detergent after eating it.

Put the cover over the Ninja air fryer and cook for 10-12 minutes on the regular setting; that's how I did it. The 10-minute level gave the cheese a nice browned-over look, but the bottom was still a little soggy due to way too much ricotta cheese and some other added moisture. Oh well, really good gourmet-style pizza was a little too moist. Poor baby!

Let it sit for a bit before taking it out of the air fryer, and cut the pizza delicately with a pizza wheel. Enjoy. Don't burn your mouth by attacking the pizza right out of the air fryer. Let it breathe while you go drool on something other than that delicious-looking work of art that is telling you to eat it while it is still hot.