Preheat your air fryer: Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the crust crisp up fast.

Prep the base: If using dough, roll into 4–6 inch rounds about 1/4 inch thick. For naan, pita, or English muffins, keep them as-is. Lightly brush one side with olive oil.

Build on a board: Place the base oil-side down on a cutting board. Spread 1–2 tablespoons of sauce, leaving a small border.

Add cheese: Sprinkle a generous layer of mozzarella. Don’t mound it too high—even coverage is key for melting.

Top thoughtfully: Add 3–5 small toppings per mini pizza. Keep slices thin and don’t overload, or the center won’t crisp.

Season: Dust with dried oregano and a pinch of garlic powder. Add red pepper flakes if you like heat.

Air fry: Place a parchment round or a light sprinkle of cornmeal in the basket. Set the pizza in gently. Cook for 5–7 minutes, until the cheese is melted and the edges are golden.

Adjust if needed: If the top is perfect but the bottom is pale, cook 1 more minute. If the top browns too fast, lower to 350°F (175°C) for the last minute.

Finish: Let it rest 1–2 minutes. Top with fresh basil and a tiny drizzle of olive oil. Slice and serve hot.

Repeat: Build and cook the next one while you enjoy the first. Or use a rack insert for two minis at once if your fryer allows.