Combine the passata, garlic granules and mixed herbs in a small bowl, and set aside.

Combine the flour and baking powder in a bowl, then mix in the Greek yogurt and olive oil until you have a soft dough. Knead for a few minutes on a lightly floured surface, then set aside. Heat the air fryer to 210C.

Roll or flatten the dough until it’s about the thickness of a £1 coin, then shape to the size of your air fryer basket (you may need to cut into two or more pieces). Transfer to a sheet of baking parchment cut to fit the air fryer basket, then cook for 4-6 mins until the top is golden. Remove from the air fryer.

Flip the dough over, cook for a minute longer, then remove from the air fryer again and spoon over the tomato sauce mixture, leaving a 1cm border. Scatter over some of the cheese and toppings, then cook for 6-8 mins until the cheese is golden. Repeat until you’ve used all the bases you’ve cut.