Make the pizza sauce by mixing the passata, tomato purée, 1 1/2 teaspoons dried oregano, sweetener, salt, and black pepper in a mixing bowl. Set aside.

Slice the cheese strings, cherry tomatoes, and chorizo. Dice the cooked chicken if it is not already diced.

Combine the self-rising flour and 0% Greek yogurt in a second mixing bowl. Mix until a soft dough forms.

Divide the dough into 2 equal balls. Lightly flour the work surface and rolling pin.

Roll each dough ball into a thin personal-pizza round. Leave a border around the edge for the stuffed crust.

Arrange half of the sliced cheese string around the edge of each dough round. Fold the outer dough edge over the cheese and press firmly to seal the stuffed crust.

Place the pizzas in the air fryer basket. Spread half of the pizza sauce over each pizza, keeping the stuffed crust uncovered.

Top both pizzas with cherry tomatoes, chorizo, cooked chicken, and mozzarella. Sprinkle the remaining 1/2 teaspoon dried oregano over the toppings.

Air-fry the pizzas at 190°C / 375°F for 12 to 15 minutes. Cook until the crust is golden, the cheese is melted, and the toppings are hot.

Rest the pizzas for 2 minutes. Slice each pizza and serve warm.