Preheat and prep: Preheat your air fryer to 375°F (190°C) for 3–4 minutes.

If your basket is prone to sticking, line it with a perforated parchment sheet or lightly oil the grate.

Shape the base: If using pizza dough, stretch or roll to about 1/4-inch thick and 8–10 inches wide. Prick the surface with a fork to prevent big bubbles. If using flatbread, you can skip this.

Par-bake the crust: Brush the top lightly with oil or melted butter.

Air fry for 3–5 minutes until the surface is just set and lightly golden. This gives you a sturdier base for the toppings.

Mix the cream layer: In a small bowl, beat cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth. Taste and adjust sweetness.

Stir in 1/2 teaspoon lemon zest for brightness.

Add the cream base: Spread a thin, even layer of the cream mixture over the par-baked crust, leaving a 1/2-inch border. Don’t overload—a light coat keeps the crust crisp.

Top with cherries: Spoon cherry pie filling evenly over the cream layer. If using fresh cherries, toss them with 1–2 teaspoons sugar, 1 teaspoon lemon juice, and 1/2–1 teaspoon cornstarch first, then spread.

Finish the edges: Brush the exposed crust with butter or oil for extra color. Optionally sprinkle the crust edge with a pinch of sugar for sparkle.

Air fry to set: Return the pizza to the air fryer at 350°F (175°C) for 4–6 minutes, until the cherries are glossy and bubbling and the crust is golden brown.

Rotate halfway if your air fryer has hot spots.

Rest and garnish: Let the pizza rest 3–5 minutes to set. Add a fresh squeeze of lemon, more zest, and any optional toppings like almonds, mint, or a light honey drizzle.

Slice and serve: Use a sharp knife or pizza wheel. Serve warm for a gooey, creamy center or cool to room temp for a cleaner slice.