Prep the meats. Brown the Italian sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess fat. If using bacon, cook until crisp and chop. If using ham, Canadian bacon, or ground meat, make sure they’re pre-cooked and cooled slightly.

Preheat the air fryer. Set your air fryer to 380°F (193°C) for 3–5 minutes. A hot basket helps the crust crisp quickly.

Prepare the crust. If using raw pizza dough, divide into two 8–9 inch rounds for easier handling. Lightly flour your surface, stretch or roll to 1/4-inch thick, and brush one side with olive oil. If using par-baked crusts or naan, no rolling needed—just brush lightly with oil for color.

Par-cook raw dough (if using). Place the dough, oiled side down, in the air fryer on a sheet of perforated parchment or directly in the basket. Air fry 3–4 minutes until lightly set and just starting to puff. This prevents a soggy center.

Build the pizza. Flip the par-cooked dough so the set side is on the bottom. Spread 1/4–1/3 cup sauce per pizza in a thin, even layer. Top with mozzarella, then add your three meats. Don’t overload—leave some gaps so air can circulate. Sprinkle a pinch of oregano, black pepper, and Parmesan if using.

Cook until bubbly and golden. Air fry at 380°F for 6–9 minutes, depending on thickness and your air fryer model. You’re looking for melted, lightly browned cheese and a crisp, golden crust. For par-baked crusts or naan, start checking at 5 minutes.

Adjust and finish. If the cheese is browning too fast, lower the temperature to 360°F and cook 1–2 minutes more. If the center needs more time, cook in 1-minute bursts. Top with fresh basil or parsley and a light pinch of crushed red pepper if you like heat.

Repeat with remaining dough. Build and cook the second pizza the same way. Serve hot, sliced into wedges.