Method

Step 1: Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl.

Step 2: Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces.

Step 3: Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer).

Step 4: Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes.

Step 5: Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first.

Step 6: Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve.