The Best Air Fryer Pizza
User Reviews
5
The Best Air Fryer Pizza
Description
This air fryer pizza recipe uses either homemade or store-bought dough shaped into bases sized to fit an air fryer basket. The dough is rolled thin to achieve an airy Neapolitan-style crust and topped with pizza sauce. It is cooked first to bake the crust partially, then topped with chunks of mozzarella or burrata cheese and returned briefly to melt the cheese without overcooking.
The air fryer cooks the pizza at around 180°C (375°F) for about 8 minutes for the crust, then 1–2 minutes more for the cheese melt, resulting in a golden crust with a balance of crispness and softness inside. Fresh basil leaves are added for herbal brightness and aroma.
Leftover pizzas can be frozen after being partially cooked, making this a convenient recipe for quick pizzas. A thin crust yields a pizza with airy texture and light chewiness that pairs uniquely with the creamy cheese topping.
Using a small circle of baking paper beneath the dough can help transfer the pizza and prevent sticking in the air fryer. Precooking the base briefly before adding toppings is optional for a crisper crust.
Ingredients
- 4 pizza dough or store-bought, about 350g/12oz each, homemade, in balls
- 500 g pizza sauce or store-bought, homemade
- 4 mozzarella cheese or burrata cheese
- basil leaves
Instructions
- Roll each pizza dough ball on a clean lightly floured surface, and make a pizza base just large enough to fit your air fryer basket.
- Spread just enough pizza sauce on top of the base, leaving a border.
- Place the pizza in the air fryer, and cook at 375 C / 180 C for 8 minutes, or until the crust is golden.
- Add mozzarella chunks or burrata chunks on top of the pizza base and cook for 1-2 minutes or until the cheese has melted.
- Remove the pizza from the air fryer, allow it to cool slightly, and serve.
Notes
- This recipe yields about four 8-inch pizzas, depending on air fryer basket size.
- Rolling the dough thin (up to ¼ inch) creates an airy, thin crust similar to Neapolitan pizza.
- Using baking paper under the pizza base helps with transfer and prevents sticking.
- Partially precook the pizza base for 3 minutes if a crisper crust is desired, then add sauce and toppings and continue cooking.
- Leftover pizzas can be frozen: first freeze on a baking sheet for 30 minutes, then store in ziplock bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 411kcal | 21% |
| Carbohydrates | 80g | 27% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 1610mg | 67% |
| Potassium | 298mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 18mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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