Air Fryer Pepperoni Pizzas
Air Fryer Pepperoni Pizzas are the ultimate weeknight treat—cheesy, crispy, and cooked to perfection in minutes. Topped with thin red onions, zesty pepperoncini, and savory pepperoni, these pizzas are air-fried until golden, then finished with a luscious drizzle of honey for a perfect balance of salty and sweet.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 710 kcal
- 1 small red onion thinly sliced into half-moons
- 2 tablespoons olive oil plus more for brushing
- Kosher salt
- 4 oz. sliced pepperoni
- 12 pepperoncini thinly sliced
- All-purpose flour for dusting
- 1 lb. refrigerated pizza dough halved and at room temperature
- 8 slices provolone cheese divided
- Honey for drizzling
In a small bowl, toss sliced red onion with olive oil and 1/4 tsp kosher salt. Add pepperoni and sliced pepperoncini; toss to combine and set aside.
On a lightly floured surface, shape each half of pizza dough to fit the size of your air fryer basket insert.
Remove the insert from the air fryer basket and brush it with olive oil. Place one shaped piece of dough on top. Return the insert to the basket and place the basket in the air fryer.
Set the air fryer to 400°F. The dough will begin cooking as the fryer preheats. Once it reaches temperature, air-fry for 3 minutes. Flip using tongs and air-fry for 2 more minutes.
Top the dough with 4 slices of provolone cheese and half of the pepperoni mixture. Air-fry again for 7 to 8 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Carefully transfer the pizza to a cutting board and drizzle generously with honey.
Repeat the process with the second half of dough and remaining toppings.
- Use parchment paper if your air fryer tends to stick, but ensure it’s perforated or safe for air frying.
- For extra crisp, preheat the air fryer for a couple of minutes before adding the dough.
- Try adding red pepper flakes or hot honey for a spicy kick.
- Don’t overload with toppings—air fryers need room for air to circulate and crisp the crust.
- Refrigerated dough works best at room temperature for easy shaping and better texture.
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