Ingredients
1 x air fryer pizza dough (link above)
1/4 cup basil pesto
1 x recipe Food Processor Pizza Dough (link above)
8 thin slices prosciutto, torn (60g)
1 cup crumbled soft goat cheese (chèvre) (115g)
2 cups rocket
2 tsp. vinaigrette salad dressing
Cracked black pepper
Method
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Preheat air fryer at 170°C fan-forced. Divide Food Processor Pizza Dough into four 115g portions. On a lightly floured surface, roll one portion of dough into an 20cm circle. Prick all over with a fork. Place in air-fryer basket and cook 3 minutes. Remove from basket and place, top side down, on work surface.
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Spread crust with 1 Tbsp. of the pesto and top with two slices of the prosciutto. Sprinkle with 1/4 cup of the cheese. Return pizza to air-fryer basket and cook 3 to 4 minutes or until cheese is softened and crust is golden. Repeat with remaining dough and toppings.
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Before serving, in a medium bowl add rocket and vinaigrette dressing; toss to coat. Top pizzas with rocket and sprinkle with pepper.