Air Fryer Pepperoni Pizza Recipe

This pepperoni pizza tastes fantastic in an air fryer due to the unique way this cooking method enhances both texture and flavour. Using a Morphy Richards air fryer creates a perfectly crispy base. The hot, circulating air inside the air fryer cooks the dough quickly, giving you that golden, crunchy crust that contrasts beautifully with the melted cheese. When making pizza in an air fryer, the toppings like pepperoni get perfectly crisp around the edges, and the cheese melts just right. 

Preparation time: less than 30 minutes 
Cook time: 30 minutes - 1 hour 
Serves: makes 4 pizzas 

Ingredients: 

• 400g tin plum tomatoes
• 300g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• ½ tsp salt
• 300g plain yoghurt
• 4 sprays olive oil spray
• pepperoni slices for topping 
• 200g firm mozzarella cheese, grated 

Method: 

Step 1: Pour the tomatoes into a sieve over a bowl and gently crush them with a spoon or your hands to break them up a bit. Let them drain for 10 minutes, then place the drained tomatoes in a separate bowl. 

Step 2: In the meantime, combine the flour, baking powder, and salt in a bowl. Stir in the yoghurt and mix with a knife or your hands until a soft dough forms. Divide the dough into four portions. 

Step 3: On a well-floured surface, roll each piece of dough into a circle that fits your air fryer. 

Step 4: Preheat the air fryer to 205°C. Place one pizza base on the air fryer rack, lightly spray with olive oil, and prick it a few times with a fork. Cook for 3 minutes, then flip it over and cook for another 2 minutes. 

Step 5: Remove the basket and place it on a wooden board. Spread a quarter of the drained tomatoes evenly over the pizza base. Top with pepperoni slices, then sprinkle over a quarter of the mozzarella. 

Step 6: Cook for 4 minutes until the cheese is bubbling and the base is golden and crispy. Remove and repeat with the remaining pizzas. 

Recipe inspired by BBCGoodFood.