Directions

1. In a large saucepan, melt the butter over medium heat. Add the shallots, mushrooms, and celery. Cook for 5 minutes, stirring frequently. Add the garlic, salt, and pepper and cook for 1 minute more.
2. Stir in the broth, heavy cream, cream cheese, and xanthan gum. Bring to a simmer and cook for 1 minute, stirring constantly. Reduce the heat to low and cook for 5 minutes, stirring often, until thickened.
3. Stir in the turkey and peas (if using).
4. Divide the mixture among 8 individual ramekins.
5. Roll out the pizza dough between two sheets of parchment paper. Cut the dough into pieces large enough to cover each ramekin and place them over the filling. Using a sharp knit. cut a slit or two in the top of each crust to vent.
6. Insert crisper plates in the baskets. Place the ramekins in each basket, then insert the baskets to the unit. Select Zone 1. Turn the dial to select AIR FRY. Set the temperature to 160°C and set the time to 20 minutes. Press the MATCH Cook button to copy Zone l's settings to Zone 2. Press START/ PAUSE to begin cooking in both zones. Cook until the crusts are golden brown. Serve warm.