Recipe Book

1817
SERVINGS
6
TOTAL TIME
25 min
ACTIVE TIME
10 min
Pesto and Pecorino Pizza
Two layers of creamy cheese plus fragrant pesto add up to a pizza
you can’t stop eating. The dough will be much easier to work with if
you give it ample time to come up to room temperature.
1. Lightly spray the broil/bake pan with cooking spray.
2. Coarsely grate about 1 oz of the mozzarella; you should have
about ¼ cup. Slice the rest about ¼ inch thick.
3. Put the pizza dough on the broil/bake pan and stretch it to ll
the pan all the way to the corners; the dough should be about ¼
inch thick.
4. In a medium bowl, combine the shredded mozzarella with
the ricotta, pecorino, cream, garlic powder, black pepper, and
pepper akes. Evenly spread the cheese mixture over the pizza
crust. Spread the pesto over the cheese, then distribute the fresh
mozzarella over the pesto—it may not cover the entire pizza,
which is ne.
5. Slide the pan into the top rack position of the Air Fryer + Oven.
6. Press the Dual Cook Button. Set the rst cook function to Bake
at 350˚F for 15 minutes. Press the No. 2 button and set the
second cook function to Broil on low for 2 minutes, then press
Start/Stop. The unit will automatically go from Bake to Broil and
will turn off automatically when the broil time ends.
7. Transfer the pizza to a cutting board and allow it to cool slightly
before slicing. Serve topped with additional red pepper akes,
if desired.
• Cooking spray, preferably
olive oil
• 5 oz fresh mozzarella
• 15 oz fresh pizza dough,
at room temperature
• ¼ cup ricotta
• ¼ cup grated pecorino
Romano
• 2 Tbsp heavy cream
• ½ tsp garlic powder
• ½ tsp freshly ground black
pepper
• ¼ tsp crushed red pepper
akes, plus more for serving
if desired
• 3 Tbsp homemade or
prepared pesto
INGREDIENTS