Air Fryer Recipe
Mini pizzas
These mini pizzas are quick and easy to make in an air fryer, perfect for a light meal or snack.
Ingredients
- 4 mini pizza bases or pita breads
- 1/2 cup of tomato sauce
- 1 cup of grated mozzarella cheese
- 1/4 cup of sliced pepperoni or other preferred toppings
- 1/4 cup of sliced bell peppers
- 1 teaspoon of dried oregano
- 1 teaspoon of olive oil
- Fresh basil leaves for garnish (optional)
Method
- Preheat your air fryer to 180°C (350°F).
- Spread a thin layer of tomato sauce over each mini pizza base.
- Sprinkle grated mozzarella cheese evenly across the bases.
- Add your chosen toppings, such as pepperoni, sliced bell peppers, and any other favourites.
- Sprinkle dried oregano on top and drizzle a little olive oil.
- Place the mini pizzas into the air fryer basket, making sure they do not overlap.
- Cook for 6-8 minutes or until the cheese is melted and bubbly, and the edges are crispy.
- Carefully remove the pizzas from the air fryer and let them cool slightly.
- Garnish with fresh basil leaves if desired and serve immediately.
Why this works in an air fryer
Small bases crisp quickly because the air fryer drives hot convection over a dry, thin surface while the cheese melts before the bread toughens. A thin sauce layer limits steam, and the olive oil helps toppings brown and pepperoni fat render into the mozzarella rather than leaving a wet centre.
Equipment notes
Assumes a 4-litre basket fits 2 mini pizzas or pittas in one layer; cook in batches if needed. In a single-drawer model, place pizzas centrally with space around the edges for airflow; in a dual-zone fryer, split them between drawers and start checking 1-2 minutes early, as smaller loads brown faster.
Common pitfalls
- Soggy middle with pale cheese at minute 8: the sauce layer is too thick or watery; use less sauce, drain wet toppings, and cook 1-2 minutes longer at 180°C.
- Cheese blown to one side or toppings scattered: the fan is catching loose grated cheese; press cheese lightly into the sauce and put heavier toppings such as pepperoni on top to anchor it.
- Edges dark before the cheese bubbles: the base is very thin or already crisp; reduce to 170°C and extend by 1-2 minutes so the top melts without scorching the rim.
- Underside soft while top is browned: the base is sitting on foil or overlapping another pizza; cook directly on the basket or a perforated liner with clear gaps for air circulation.
Variations & substitutions
- Use naan or flatbread instead of mini pizza bases; it will be thicker and chewier, so expect the lower end to stay softer unless cooked for an extra minute.
- Swap pepperoni for cooked chicken or ham; because these are leaner, add a small drizzle of oil or a little extra cheese to prevent a dry topping.
- Use vegetables such as mushrooms, sweetcorn or courgette; slice thinly and pat dry first, as they release steam that can soften the base.
- Try cheddar or a mozzarella-cheddar mix; cheddar browns faster and can become oily, so check from minute 5.
Storage & reheating
Keep cooked mini pizzas covered in the fridge for up to 2 days, then reheat in the air fryer at 170°C for 3-4 minutes until the base crisps and the cheese is hot.
Nutrition
Calories: 250
