Step by step

Method

5 steps

1. 1

   Brush 4 pocketless pitas or small naan (about 6 inches each) lightly with 2 teaspoons olive oil. Spread each with about 3 tablespoons thick pizza sauce, leaving a narrow rim.

2. 2

   Divide 1½ cups shredded low-moisture mozzarella, ¼ cup grated Parmesan, 1 teaspoon dried Italian seasoning, and up to 1 cup small dry toppings (mushrooms, bell pepper, olives, pepperoni) among the pizzas. Press lightweight toppings into the cheese so the fan can't lift them.

3. 3

   Preheat the air fryer to 375°F. Place as many pizzas as fit flat in the basket without stacking.

4. 4

   Air fry 6–9 minutes, checking early, until the cheese bubbles and the edges are crisp. Thin pita finishes closer to 6; thicker naan needs nearer 9. Repeat with the rest.

5. 5

   Rest 2 minutes, add crushed red pepper or fresh basil if you want, and cut into wedges. You want crisp individual pita pizzas with bubbling mozzarella — not a soggy soft base or burnt bitter cheese edges.