📝 About This Recipe
This recipe elevates the humble flatbread into a gourmet, thin-crust masterpiece using the rapid heat circulation of an air fryer. By combining the convenience of pre-baked naan or flatbread with high-quality Italian toppings, you achieve a blistered crust and perfectly melted cheese in a fraction of the time of a traditional oven. It’s the ultimate solution for a quick weeknight dinner or a sophisticated appetizer that delivers a satisfying, wood-fired crunch.
🥗 Ingredients
The Base
- 2 pieces Naan or Flatbread (standard size to fit your air fryer basket)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the crust)
- 1/2 teaspoon Garlic Powder (to season the base)
The Sauce & Cheese
- 1/2 cup Marinara or Pizza Sauce (high-quality, low moisture)
- 4 ounces Fresh Mozzarella (torn into small pieces or pearls)
- 2 tablespoons Parmigiano-Reggiano (freshly grated)
Toppings
- 12-15 slices Pepperoni (thinly sliced)
- 2 tablespoons Red Onion (paper-thinly sliced)
- 6-8 leaves Fresh Basil (torn for garnish)
- 1 pinch Red Pepper Flakes (for heat)
- 1 teaspoon Honey (optional drizzle for a 'hot honey' effect)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 3 minutes to ensure a hot cooking environment.
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2
Place the flatbreads on a clean workspace. Lightly brush the top surface of each flatbread with olive oil and sprinkle with a pinch of garlic powder.
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3
Place the plain flatbreads into the air fryer basket (one at a time if necessary) and cook for 2 minutes. This 'pre-toast' ensures the crust stays crispy under the sauce.
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4
Remove the par-baked flatbreads carefully. Spread 2-3 tablespoons of pizza sauce onto each, leaving a half-inch border around the edges.
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5
Distribute the torn fresh mozzarella evenly over the sauce, followed by a sprinkle of the grated Parmigiano-Reggiano.
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6
Layer the pepperoni slices and thinly sliced red onions on top of the cheese. Do not over-stack, or they won't crisp properly.
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7
Carefully place one assembled pizza back into the air fryer basket.
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8
Air fry at 400°F (200°C) for 4 to 6 minutes. Watch for the cheese to become bubbly and golden-brown and the pepperoni edges to curl and crisp.
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9
Use a spatula or tongs to carefully lift the pizza out of the basket and place it on a cutting board.
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10
Immediately garnish with fresh torn basil leaves while the cheese is still molten.
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11
Finish with a pinch of red pepper flakes and a light drizzle of honey if you enjoy a sweet-and-spicy profile.
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12
Allow the pizza to rest for 1-2 minutes before slicing with a pizza cutter to let the cheese set.
💡 Chef's Tips
Pre-toasting the flatbread for 2 minutes before adding toppings is the secret to avoiding a soggy center. Use low-moisture mozzarella or pat fresh mozzarella dry with paper towels to prevent excess water from pooling. Avoid overloading with heavy toppings; the air fryer's fan can blow lightweight toppings off if they aren't 'anchored' by the cheese. If using a smaller air fryer, cook pizzas one at a time to ensure proper air circulation and maximum crispiness. Experiment with store-bought pesto or white garlic sauce for a delicious flavor variation.
🍽️ Serving Suggestions
Pair with a crisp Caesar salad featuring homemade sourdough croutons. Serve alongside a glass of chilled Lambrusco or a hoppy IPA to cut through the richness of the cheese. Offer a side of balsamic glaze for dipping the crust edges. A bowl of marinated olives and roasted red peppers makes for a perfect Mediterranean-style accompaniment.