Ingredients

• 200 ml lukewarm water
• 7 g active dry yeast
• 250 g white flour
• 15 g sugar (optional, for a slightly sweeter dough and extra caramelization)
• 9 g salt
• 5 tbsp olive oil, divided (1 tbsp for the pan, 4 tbsp for topping)
• 25 g mushrooms, thinly sliced
• 25 g bell pepper, thinly sliced
• 2 tbsp pesto

Instructions

1. In a large bowl, combine lukewarm water and yeast. Stir and let sit 2–5 minutes until slightly foamy.
2. Add flour, sugar (if using), and salt. Mix until a shaggy dough forms, then knead for about 10 minutes (or use a stand mixer with dough hook 6–8 minutes) until smooth and elastic. The dough will be soft and a bit sticky.
3. Grease a baking tin or air-fryer–safe dish with 1 tbsp olive oil. Transfer the dough, cover, and let rise in a warm place until doubled (about 1–2 hours). Tip: many air fryers have a warm setting—proof at about 43 °C / 110 °F for ~45 minutes.
4. Once doubled, sprinkle the sliced mushrooms and pepper over the dough. Drizzle the remaining 4 tbsp olive oil over the top and add a generous pinch of salt. With oiled fingertips, press deep dimples all over to help the toppings adhere.
5. Cover again and let rise until puffed (roughly doubled compared to the original dough).
6. Air-fry/bake at 170 °C for 15 minutes.
7. Spread the pesto over the surface and air-fry for a further 5 minutes at 170 °C. Remove and let cool on a rack before slicing.