Place the pizza dough on a flat surface and shape the dough in an oval that will fit the airfryer basket. Transfer the dough to the airfryer basket. Dock the dough by piercing it several times with a fork, and brush it lightly with olive oil.
Air-fry for 6 minutes. Flip the dough over, brush with little olive oil and air-fry for an additional 4 minutes.
To make the pizza, spread the pizza sauce on top of the dough and then add the slices of mozzarella cheese. Top with the roasted peppers and oregano. Lower the temperature of airfryer to 180 degrees and air-fry for 8 minutes or until the cheese has melted and is nicely browned. Season with salt and pepper and sprinkle with fresh basil on top.
Rub olive oil all over beef. Combine the salt, pepper, thyme and rosemary and season all sides of the beef with the spice mixture.
Transfer the seasoned roast to the air fryer basket and air-fry for 20 minutes.
Toss the potatoes with more olive oil, salt and pepper. Turn the roast over and toss the potatoes in the air fryer basket around the sides of the roast.
Air-fry for an additional 20 minutes, rotating the roast and potatoes a few times during the cooking process. Check the internal temperature of the roast and remove the roast to a resting plate when it is 5 degrees lower than your desired degree of doneness. Let the roast rest for 5-10 minutes before slicing and serving.
While the roast is resting, increase the air fryer temperature to 200 degrees and continue to air-fry the potatoes for 8-10 minutes or until evenly brown.
Blend/Process the chipotle Chiles to make a Chile paste. Add a table spoon of the adobo sauce from the can. Add a pinch of salt, and fresh ground pepper to taste.
Mix the Chile paste with olive oil, then marinate the chicken in the mixture in a zip loc bag for at least 25 minutes.
Place drumsticks in fryer basket and cook at 160 degrees for 30 minutes. Turn the drumsticks midway through cooking and brush with leftover marinade.
Carefully remove the drumsticks when crispy and golden.