Air Fryer Mini Pizzas
Why this recipe works
- Fast from start to finish: Using naan as the base removes the need for dough-making, so the pizzas can be assembled and cooked in minutes.
- Crisp edges, melted topping: The air fryer’s direct circulating heat helps the flatbread edges crisp while the mozzarella melts quickly on top.
- Simple assembly: A short ingredient list and straightforward layering make this an easy recipe for quick lunches or relaxed cooking with minimal effort.
Get the most out of this recipe
Texture tips
- Keep the sauce light: Spread the passata in a thin layer so the naan crisps at the edges rather than steaming underneath the topping.
- Cook in a single layer: Leave space around each mini pizza so hot air can circulate properly; batch cooking gives a better finish than overcrowding.
- Adjust if the cheese browns early: If the mozzarella colours before the base crisps, reduce the air fryer to 190°C (375°F) and cook briefly until the base firms up.
Ingredient notes
- Mozzarella choice matters: Low-moisture mozzarella gives a drier topping and crisper base, while softer mozzarella creates a more melted, creamy finish.
- Use a smooth tomato base: Passata spreads easily and cooks quickly, making it well suited to the short air-fryer cooking time.
- Herb options: Dried oregano gives a classic pizza-style flavour; fresh basil can be added after cooking for a softer, fresher note.
Make-ahead tips
- Prep components ahead: Cut the naan and prepare the toppings in advance, then assemble just before air frying for the best texture.
- Best served straight away: The bases are at their crispest immediately after cooking, while the cheese is still hot and bubbling.
- Reheat in the air fryer: Reheat chilled mini pizzas at 190°C (375°F) until piping hot and crisped again.
Serving ideas
- Add something fresh: Serve with a sharp green salad, cucumber sticks or raw vegetables to balance the cheese and crisp flatbread.
- Finish after cooking: A drizzle of extra-virgin olive oil adds gloss and flavour once the pizzas come out of the air fryer.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Meanwhile, cut each naan bread into 4 small rounds or squares that fit your basket in a single layer.
- Spoon the tomato passata over the naan pieces and spread it close to the edges. Season with the fine sea salt, black pepper, and dried oregano.
- Tear or slice the mozzarella and scatter it evenly over the tops. Air fry in a single layer for 4 to 6 minutes until the edges are crisp and the cheese is melted and bubbling; work in batches if needed.
- Drizzle the extra virgin olive oil over the hot mini pizzas. Serve straight away.
Recipe notes
Tips
- Keep the passata layer fairly thin so the naan crisps at the edges rather than steaming.
- If the cheese browns before the bases crisp, lower the air fryer to 190°C (375°F) and cook for an extra minute or two.
Substitutions
- Replace Mozzarella with low-moisture mozzarella for a drier topping and crisper finish.
- Replace Dried oregano with fresh basil for a softer, fresher herb note.
Storage
- Refrigerate up to 2 days
- Cool fully, then refrigerate in a sealed container for up to 2 days. Reheat in the air fryer at 190°C (375°F) for 2 to 4 minutes until piping hot and the base has crisped again.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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