Toss the mushrooms with the olive oil and Italian seasoning, and set aside to marinate for at least 15 minutes. Squeeze as much liquid as possible from the spinach and set the spinach aside as well.

Pre-heat air fryer to 370°F.

Grease the inside of a 7-inch baking pan with olive oil, or use a pan with a non-stick surface. Roll or stretch the pizza dough out into a circle that is 8 to 9 inches in diameter and transfer it to the pan, pressing the crust up the sides of the pan. Dock the dough by piercing holes in the bottom crust with a fork. Transfer the pan to the air fryer basket.

Air-fry at 370ºF for 5 minutes. Remove the pan from the air fryer. Flip the crust over in the pan by inverting it onto a plate and sliding it back into the pan. (Yes, this seems counterintuitive and you will worry about the walls of the pizza collapsing, but they won’t.) Return the pan to the air fryer and air-fry for 5 minutes to brown the bottom of the crust. Flip the crust back over in the pan.

Fill the inside of the pizza crust with the sauce and top with half of the mozzarella cheese. Layer half of the spinach and mushrooms over the cheese. Repeat with another layer of cheese and another layer of spinach and mushrooms. Tear the prosciutto up into pieces and scatter the pieces on top of the pizza. Return the pan to the air fryer.

Air-fry at 350°F for 10 to 12 minutes until crust is brown and the cheese has melted.

Serve with a nice salad and a glass of red wine!