2 Easy, Homemade Pizza Recipes That Will Have You Going Back for Seconds

Homemade Pepperoni Pizza in the Kalorik MAXX Air Fryer Oven
The art of making homemade pizza has not been lost. In fact, it just got a whole lot easier with the Kalorik MAXX Air Fryer Oven and MAXX Tower of Pizza Set at the ready. 

The recipes below will have you wishing pizza night was every night!

Pesto Margarita Pizza
Pesto Margarita in the Kalorik MAXX Air Fryer Oven

Sink your teeth into this delicious Pesto Margarita Pizza. Fresh mozzarella melts perfectly over your pizza while the pesto adds gusto! Fresh basil combines with sharp parmesan cheese and pine nuts to give this pesto an earthy flavor and texture.

Ingredients
1 pre-made pizza crust 
¼ cup basil pesto
1 large tomato, sliced 
6 to 8 slices fresh mozzarella 
1 teaspoon dried basil 
½ teaspoon chili flakes
 
Instructions
1. Shape your pizza crust to fit your pan, coating the pan lightly with olive oil and place crust in pan.
2. Top crust with pesto; layering cheese and tomatoes onto the base.
3. Generously top with dried basil and chili flakes, to taste.
4. Bake at 400°F for 18 to 22 minutes, rotating halfway through the cook time.
5. Remove from pan and slice! 
 
4 servings
45 minutes
 
Chef’s Tip:
Easily add your favorite veggies to this pizza, place them under the cheese for some hidden vegetable goodness!

Pepperoni Pizza

Homemade Pepperoni Pizza in the Kalorik MAXX Air Fryer Oven

Calling all meat lovers: this homemade pepperoni pizza will satisfy with every bite! Topped with chili flakes and fresh basil, this timeless go-to will be the only love triangle you want to be a part of.

Ingredients
1 pre-made pizza crust 
¼ to 1/2 cup tomato sauce 
½ to 3/4 cup shredded mozzarella 
¼ cup pepperoni 
1 tablespoon dried basil
1 teaspoon chili flakes 
2 tablespoons semolina flour 
  
Instructions
1. Preheat your MAXX on the pizza setting at 400°F and extend the time by 10 minutes. Preheat your pizza stone on the air rack for 5 to 8 minutes.
2. Roll or toss your pizza crust to the size of the pizza stone.
3. Working on a pizza peel or wood board, sprinkle 1 tablespoon semolina, and lay pizza crust on top. 
4. Add tomato sauce, mozzarella cheese, and pepperoni to the pizza crust. Then top pizza with dried basil and chili flakes
5. Remove pizza stone and air rack from the oven, sprinkle the remaining semolina flour on the pizza stone and carefully transfer the pizza onto the heated stone.
6. Bake your pizza for 15 minutes. Rotate the pizza and cook an additional 5 to 10 minutes or until the crust is golden brown and cooked through, adding additional time to the oven if needed. 
 
6 servings
45 minutes
 
Chef’s Tip:
Switch out your pepperoni for mushrooms, sausage, olives, or even pineapple for an easy variation of this classic! 

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