Classic Margherita Pizza

Cooking method:

Ninja® Foodi™ Digital Air Fry Oven
  • Prep time: 15 mins
  • Total time: 45 mins
  • Skill medium
  • Serves 4 people

Classic Margherita Pizza

TIP: If you ever get tired of this pizza (which you won’t), feel free to replace the tomatoes and basic with other vegetables. Cooked mushrooms are delicious (add them with the parmesan cheese), as are marinated artichokes (add after cooking).   


Tip: Allergy Advice

This dish contains the following allergens: Dairy

Recipe tags


  • 1-pound store bought pizza dough 
  • 2 tablespoons extra Virgin olive oil, divided
  • 1/2 cup marinara sauce or store-bought variety
  • 6 oz shredded mozzarella cheese 
  • 1/2 cup coarsely shredded parmesan cheese (about 1 ½ ounces)
  • 2 large tomatoes, seated and shopped (about 1 ½ cups)
  • 1/4 teaspoon kosher salt or 1/8 teaspoon fine salt 
  • 1/4 cup chopped fresh basil
  • 2 teaspoons wine vinegar 

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions while you cook!


  • Step 1

    Punch down the pizza dough to release as much air as possible. Place the dough on the sheet pan and press it out towards the edges. The dough will likely spring back and shrink. Be patient and keep working at it, leaving it alone to relax for a few minutes from time to time. As it stretches, with one tablespoon of olive oil and then poke the dough lightly with fingertips to keep it from shrinking as much. Don’t worry if you can’t get it all the way to the pan’s edges.   

  • Step 2

    Spread the marinara sauce over the dough. You’ll be able to see the dough through the sauce in placesyou don’t want a thick holding period evenly top the sauce with the mozzarella cheese.  

  • Step 3

    Select AIR ROAST. set temperature to 425 F and set time to 12 minutes. Select START/PAUSE to begin preheating. 

  • Step 4

    Once the unit has preheated, slide the pan into the oven. 

  • Step 5

    After about 8 minutes, remove the pan from that. Sprinkle the parmesan cheese over the pizza. Return the pan to the oven. Alternatively, if you like a crisp crust, use a pizza peel or cake lifter (or even a large spatula) to slide the pizza off the pan and directly onto the oven rack. Continue cooking. 

  • Step 6

    While the pizza cooks, place the tomatoes in a calendar or fine mesh strainer and sprinkle with salt. Let them drain for a few minutes, then placed in a small bowl. Mix then the remaining 1 tablespoon of olive oil, basil, and vinegar. 

  • Step 7

    When cooking is complete, the cheese on top will be lightly browned and bubbling and the crust a deep Golden Brown. Remove the pizza from the sheep and, if you haven’t already, and place it on a wire rack to cool for a few minutes (a rack will keep the crust from getting soggy as it cools). distribute the tomato mixture evenly over the pizza, then transfer it to a cutting board to slice and serve.