Air Fryer Pepperoni Pizza
Air Fryer Pepperoni Pizza is made with naan bread, pizza sauce, mozzarella, and pepperoni; air fry at 375°F for 10 minutes until cheese is bubbly and crust is crispy.
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Method
- 1
Spread pizza sauce evenly over naan, leaving a small border.
- 2
Top with shredded mozzarella and arrange pepperoni slices on top.
- 3
Air fry at 375°F for 7-9 minutes until cheese is bubbly and edges are golden.
- 4
Sprinkle with Italian seasoning, red pepper flakes, and fresh basil.
- 5
Let cool 1 minute, then slice and serve.
Pro tip. Naan makes the best quick crust — it's already the perfect thickness and gets crispy on the bottom. Put pepperoni on top of the cheese so they curl into little cups that collect grease.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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