Mini Pepperoni Pizza (Pizzeria Crunch in 10 Mins)
No more soggy edges! The trick for a spectacular American mini pizza is air-prebaking the crust for 5 mins. Then add sauce, cheese, and pepperoni, bake for another 5 mins, and you'll have a cracker-like base.
Mini Pepperoni Pizza (Pizzeria Crunch in 10 Mins)
No more soggy edges! The trick for a spectacular American mini pizza is air-prebaking the crust for 5 mins. Then add sauce, cheese, and pepperoni, bake for another 5 mins, and you'll have a cracker-like base.
Ingredients
- 2 round pre-made pizza dough crusts (approx. 7 inches)
- Light coating of high-quality oil for brushing the base
- 4.2 oz thick tomato passata (marinara)
- 10 thick slices of pepperoni
- 6 oz mozzarella, shredded or torn into small pieces
- 1.8 oz finely grated Grana Padano cheese
Instructions
Apply a thin layer of oil to the flattened dough rounds. Preheat the air fryer to 320°F (160°C).
Position the unadorned dough within the air fryer basket. Toast for 5 minutes.
Carefully extract the pre-baked crust. Distribute tomato sauce evenly, then layer with shredded mozzarella and grated cheese.
Arrange pepperoni slices uniformly over the cheese layer.
Return to the air fryer. Cook for an additional 5 minutes, or until cheese is melted and exhibits bubbling.
Nutrition Facts
Amount per 1 servingChef's Tip
"Pre-baking the dough prior to topping application is recommended to mitigate base saturation."