Preheat your air fryer. Set it to 390–400°F (200°C). Let it run for 3–5 minutes so the basket is hot. A hot basket helps crisp the bottom fast.

Prep the dough or crust. If using fresh dough, stretch it into a 7–8 inch round on parchment. Keep it thin so it cooks through. If using naan or a pre-baked crust, you can go straight to topping.

Make the pink sauce. In a small bowl, mix crushed tomatoes, heavy cream, tomato paste, minced garlic, olive oil, red pepper flakes, salt, and pepper. Taste and adjust salt or cream to get a rosy, balanced sauce.

Par-bake if using fresh dough. Brush the dough lightly with olive oil. Carefully transfer the dough (on parchment) to the air fryer and cook 2–3 minutes to set the surface. This prevents sogginess.

Sauce it. Spread a thin layer of pink sauce over the base, leaving a small border. Don’t overdo it—too much sauce can make soggy patches.

Cheese and toppings. Sprinkle mozzarella evenly, then Parmesan. Add any light toppings like thin onion or cherry tomato. Save delicate greens (basil, arugula) for after cooking.

Air fry. Cook at 390–400°F for 5–7 minutes, until the cheese bubbles and the edges brown. Check at 4 minutes—every air fryer runs a bit differently.

Finish and rest. Let the pizza rest 2 minutes so the cheese sets. Top with torn basil and a drizzle of olive oil. Add prosciutto or arugula now if you like.

Slice and serve. Cut into 4–6 slices. Add a pinch of red pepper flakes, cracked black pepper, or a light shower of Parmesan before serving.