Pepperoni pizza in the airfryer
Crispy, homemade mini-pizzas with melted mozzarella and spicy pepperoni — perfect size for the airfryer. Ready in under half an hour, baking included.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Bagepapir (til airfryer)
- 1 Brush
- 1 Cutting board
Ingredients
Pizza dough
- 250 g plain flour preferably type 00
- 1 tsp dry yeast
1 tsp salt- 1 tsp sugar
- 150 ml lukewarm water
- 1 tbsp olive oil
Topping
- 150 g pizza sauce e.g. passata with herbs
- 200 g mozzarella grated or in thin slices
- 100 g pepperoni spicy, in thin slices
- 1 tsp dried oregano
- 1 tbsp olive oil for brushing
Instructions
Preparation
- Mix 250 g plain flour, 1 tsp dry yeast, 1 tsp salt and 1 tsp sugar in a mixing bowl. Add 150 ml lukewarm water and 1 tbsp olive oil and knead the dough for 5-7 minutes until it is smooth and elastic.
- Cover the bowl with a clean cloth and let the dough rise in a warm place for 60 minutes until it has doubled in size.
- Divide the dough into 4 equal pieces and roll each piece into a round pizza base about 18 cm in diameter — the size should fit your airfryer basket.
Cooking in the airfryer
- Preheat the airfryer to 200 °C convection.
- Place a piece of parchment paper cut to size of the basket in the bottom of the airfryer. Place a pizza base and spread a quarter of 150 g pizza sauce evenly over the base — leave a small edge free for the crust.
- Sprinkle a quarter of 200 g mozzarella over the sauce and spread a quarter of 100 g pepperoni on top. Sprinkle a little 1 tsp dried oregano over.
- Bake the pizza at 200 °C for 7-8 minutes until the cheese is melted and bubbling and the base is golden brown and crispy.
- Brush the crust with a little 1 tbsp olive oil immediately after baking for extra shine and flavour.
- Repeat the procedure with the three remaining pizza bases and serve immediately while the cheese is still meltingly hot.
Notes
Tips for the perfect result:
For an extra crispy base, you can pre-bake the pizza base alone in the airfryer for 2 minutes at 200 °C before adding sauce and topping. This prevents the sauce from softening the base. Variation:
Swap the pepperoni for salami, chorizo or smoked sausage for another spicy variant. Add fresh basil leaves right after baking for an Italian twist, or sprinkle with chilli flakes for extra heat. Serving:
Serve the pizza straight from the airfryer with a fresh green salad with vinaigrette or a cold beer on the side. A drizzle of chilli oil at the end lifts the flavour even further. Portion size:
If your airfryer is smaller, you can make the pizzas one at a time — keep the finished ones warm in the oven at 80 °C while the others bake.
For an extra crispy base, you can pre-bake the pizza base alone in the airfryer for 2 minutes at 200 °C before adding sauce and topping. This prevents the sauce from softening the base. Variation:
Swap the pepperoni for salami, chorizo or smoked sausage for another spicy variant. Add fresh basil leaves right after baking for an Italian twist, or sprinkle with chilli flakes for extra heat. Serving:
Serve the pizza straight from the airfryer with a fresh green salad with vinaigrette or a cold beer on the side. A drizzle of chilli oil at the end lifts the flavour even further. Portion size:
If your airfryer is smaller, you can make the pizzas one at a time — keep the finished ones warm in the oven at 80 °C while the others bake.
Nutrition
Calories: 430kcalCarbohydrates: 45gProtein: 19gFat: 21gSaturated fat: 8gPolyunsaturated fat: 2gMonounsaturated fat: 8gCholesterol: 50mgSodium: 950mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 4mgCalcium: 200mgIron: 2mgNet carbohydrates: 43g
