1. Prepare the Dough:
- Sprinkle the yeast over 1½ cups warm water (not lukewarm) and let it stand for a few minutes.
- In a stand mixer fitted with a paddle attachment, combine flour and salt.
- Turn mixer on low and drizzle in olive oil, mixing until incorporated.
- Pour in the yeast mixture and mix until the dough forms a sticky mass.
- Coat a separate bowl with olive oil, form the dough into a ball, and toss to coat. Cover tightly with plastic wrap and let rise at room temperature for at least 1 hour (or refrigerate up to 4 days). Bring chilled dough to room temperature before using.
Top Tip: Dough is best made at least 24 hours in advance for maximum flavour.
2. Pre-Cook the Crust:
- Preheat the air fryer to 180°C. Spray the tray with non-stick cooking spray.
- Roll out the pizza dough to fit your air fryer basket.
- Place in the air fryer and cook for 5 minutes to pre-cook the crust for a crisp base.
3. Add Toppings:
- Remove the partially cooked base. Spread Pesto Princess Fresh Tomato Sauce, then sprinkle with mozzarella cheese.
- Add halved cherry tomatoes and red onion, then season with salt and pepper.
4. Cook the Pizza:
- Return the pizza to the air fryer and cook for 10 minutes, or until the cheese is melted and bubbly.
5. Finish and Serve:
- Mix 2 Tbsp Pesto Princess Basil Pesto with olive oil and drizzle over the cooked pizza.
- Top with fresh basil and serve immediately.
Tip: For extra crispiness, preheat the air fryer tray for 2–3 minutes before placing the dough on it.
