This easy Air Fryer Puff Pastry Pizza is a quick and crispy treat! Made with flaky puff pastry, melty mozzarella, and juicy cherry tomatoes, it’s perfect for a light snack or appetizer. Use pesto or marinara for different flavors, and swap in your favorite toppings.
Ingredients Needed
- 1 sheet Puff Pastry (Jus-Rol or Pepperidge Farm)
- 6 tbsp Pesto Sauce or Marinara Sauce
- 170-225g (6-8 oz / 1 cup) Cherry Tomatoes, thinly sliced
- 170-225g (6-8 oz / 1 cup) Mozzarella Cheese, thinly sliced or shredded
- ½ tsp Italian Seasoning
- Salt & Pepper, to taste
How To Make Air Fryer Puff Pastry Pizza
- Prepare the Puff Pastry: If using frozen puff pastry, thaw it according to package instructions. If using a refrigerated sheet (e.g., Jus-Rol), it’s ready to use. Roll out the sheet (approx. 25cm x 38cm / 10in x 15in) and cut into 6 squares (approx. 13cm x 13cm / 5in x 5in). Using a blunt butter knife, make 2.5cm (1in) indents inside each square on all four sides—this helps contain the toppings. Be careful not to cut through the pastry.
- Prepare the Toppings: Slice the cherry tomatoes and mozzarella into thin pieces. Set aside.
- Assemble the Puff Pastry Pizzas: Spread 1 tbsp of pesto or marinara sauce inside the indents on each pastry square. Layer with sliced cherry tomatoes and mozzarella. Sprinkle with Italian seasoning, salt, and pepper.
- Air Fry the Pizzas: Preheat the air fryer to 180°C (350°F) if needed. Place the puff pastry squares on air fryer parchment paper to prevent sticking. Air fry for 10 minutes or until the edges turn golden brown. After 7-8 minutes, remove the parchment paper and cook directly on the air fryer basket to crisp the base. If the pastry puffs up, gently press it down with a fork.
- Serve & Enjoy: Eat warm and enjoy these crispy, cheesy puff pastry pizzas!
Recipe Tips
- Use Cold Puff Pastry: Keep the puff pastry chilled until ready to use. Warm pastry can become too soft and won’t bake up as flaky and crispy.
- Don’t Cut Through the Pastry: When making indents, press gently with a knife to create a border, but don’t cut all the way through. This helps hold the toppings in place.
- Avoid Soggy Pastry: Spread only a thin layer of sauce. Too much can make the pastry soft and prevent it from crisping properly.
- Remove Parchment Paper Midway: After 7-8 minutes, take out the parchment paper so the base crisps up directly on the air fryer basket.
- Press Down Puffing Pastry: If the pastry puffs up too much, gently press it down with a fork to keep the toppings in place and create an even surface.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry pizza cool to room temperature. Store it in an airtight container and refrigerate for up to 2 days.
- Reheat: Preheat the air fryer to 160°C (320°F). Reheat the pizza for 3-4 minutes until hot and crisp. Avoid overheating to prevent burning.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 287
- Total Fat: 21g
- Saturated Fat: 5g
- Cholesterol: 2mg
- Sodium: 248mg
- Potassium: 30mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Try More Puff Pastry Appetizers:
Air Fryer Puff Pastry Pizza
Description
This easy Air Fryer Puff Pastry Pizza is a quick and crispy treat! Made with flaky puff pastry, melty mozzarella, and juicy cherry tomatoes, it’s perfect for a light snack or appetizer. Use pesto or marinara for different flavors, and swap in your favorite toppings.
Ingredients
Instructions
- Prepare the Puff Pastry: If using frozen puff pastry, thaw it according to package instructions. If using a refrigerated sheet (e.g., Jus-Rol), it’s ready to use. Roll out the sheet (approx. 25cm x 38cm / 10in x 15in) and cut into 6 squares (approx. 13cm x 13cm / 5in x 5in). Using a blunt butter knife, make 2.5cm (1in) indents inside each square on all four sides—this helps contain the toppings. Be careful not to cut through the pastry.
- Prepare the Toppings: Slice the cherry tomatoes and mozzarella into thin pieces. Set aside.
- Assemble the Puff Pastry Pizzas: Spread 1 tbsp of pesto or marinara sauce inside the indents on each pastry square. Layer with sliced cherry tomatoes and mozzarella. Sprinkle with Italian seasoning, salt, and pepper.
- Air Fry the Pizzas: Preheat the air fryer to 180°C (350°F) if needed. Place the puff pastry squares on air fryer parchment paper to prevent sticking. Air fry for 10 minutes or until the edges turn golden brown. After 7-8 minutes, remove the parchment paper and cook directly on the air fryer basket to crisp the base. If the pastry puffs up, gently press it down with a fork.
- Serve & Enjoy: Eat warm and enjoy these crispy, cheesy puff pastry pizzas!
Notes
- Use Cold Puff Pastry: Keep the puff pastry chilled until ready to use. Warm pastry can become too soft and won’t bake up as flaky and crispy.
- Don’t Cut Through the Pastry: When making indents, press gently with a knife to create a border, but don’t cut all the way through. This helps hold the toppings in place.
- Avoid Soggy Pastry: Spread only a thin layer of sauce. Too much can make the pastry soft and prevent it from crisping properly.
- Remove Parchment Paper Midway: After 7-8 minutes, take out the parchment paper so the base crisps up directly on the air fryer basket.
- Press Down Puffing Pastry: If the pastry puffs up too much, gently press it down with a fork to keep the toppings in place and create an even surface.
Air Fryer Puff Pastry Pizza