Fresh Margherita Pizza

Cuisinart original

The sky’s the limit for topping an AirFry pizza. We chose to keep this one simple with fresh tomatoes and basil classic and delicious.


Makes 1 pizza, about 8 servings


Nonstick cooking spray
1    tablespoon extra virgin olive oil, divided
12  ounces pizza dough, room temperature
10  ounces grape tomatoes, about 1 pint, halved
1    small garlic clove, crushed
¼   teaspoon kosher salt
3   ounces mozzarella, shredded
1   tablespoon grated Parmesan
2   to 3 fresh basil leaves, torn

Nutritional information

Nutritional information per serving:
Calories 174 (30% from fat) • carb. 24g • pro. 6g • fat 6g • sat. fat 2g chol. 9mg • sod. 412mg • calc. 66mg • fiber 1g


1. Spray the Baking Pan with nonstick cooking spray and then brush
with a layer of olive oil. Roll or stretch the pizza dough to fit the pan.
Brush the pizza dough about 1 teaspoon of olive oil and place into
the oven. Set to Convection Bake at 450°F and bake for about 8 to
10 minutes, until the top is golden brown.
2. While the pizza is baking, toss the halved grape tomatoes together
with the remaining oil, crushed garlic clove and salt.
3. Remove the pizza from the oven and top with the cheese and grape
tomatoes evenly in the center, leaving an even border for the crust.
4. Return to the oven and bake for an additional 5 to 7 minutes, until
brown and bubbly.
5. Scatter with the fresh basil and serve immediately.