Air Fryer Pesto Pizza
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Air Fryer Pesto Pizza is my favorite way to skip the red sauce and do pizza night a little differently. The crust comes out golden and crispy, the pesto is herby and rich underneath all that bubbly melted mozzarella, and those blistered cherry tomatoes on top add the most beautiful burst of sweetness. One slice and you’ll wonder why you ever made it any other way.
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It’s my go-to for weeknight dinners, Friday pizza nights, and game day gatherings when I want something that feels fresh and elevated without spending a lot of time in the kitchen. Slice it small and it doubles as a gorgeous shareable appetizer that always gets compliments. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer to bring that crispy crust right back.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Pesto Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need a handful of ingredients and one piece of equipment to pull off a tasty, cheesy pizza that tastes way better than it has any right to, for 7 minutes of cook time.
Line the Air Fryer
Start by lining the air fryer tray or basket with parchment paper. These silicone air fryer liners are cut to size, so you don’t have to trim parchment paper every time.
This keeps the crust from sticking and makes cleanup a breeze.
Assemble the Pizza
Place the pre-cooked pizza crust on the lined tray. Spread the basil pesto evenly over the surface using a spoon, then scatter the shredded mozzarella on top, followed by the halved cherry tomatoes.
For the fresh mozzarella cheese, a box grater gives you freshly shredded cheese that melts better than pre-shredded.
Air Fry the Pizza
Air fry at 400°F (200°C) for 7 minutes, or until the cheese is fully melted and the crust is golden brown. An air fryer with a wide basket gives you precise temperature control and even heat distribution, so your crust comes out perfectly golden every time.
An instant-read thermometer isn’t necessary here, but if you’re ever unsure whether your crust is cooked through, it’s a handy tool to have nearby. Keep an eye on it toward the end since air fryers can vary.
Cool and Add Fresh Basil
Once it’s out of the air fryer basket, let the pizza cool slightly before handling it. Sprinkle fresh basil leaves over the top for a bright, peppery finish. Herb Scissors make snipping fresh basil straight onto the pizza quick and easy.
Serve
Slice the pizza and serve while the cheese is still warm and the crust is at its crispiest. I like using this pizza wheel, which glides through the crust cleanly without dragging your toppings off.
If you’re bringing Air Fryer Pesto Pizza to a gathering, let it cool completely, then carefully transfer it to a container with a lid and handle to keep the slices intact. It travels best at room temperature and holds up well for a couple of hours.
Ingredients
- 1 pre-cooked pizza crust
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes halved
- Fresh basil leaves for topping
Instructions
- Line the air fryer tray or basket with parchment paper.
- Assemble the pizza by spreading pesto on the crust and topping with mozzarella and cherry tomatoes.1 pre-cooked pizza crust, 1 cup basil pesto, 1 cup shredded mozzarella cheese, ½ cup cherry tomatoes
- Air fry at 400°F (200°C) for 7 minutes, or until the cheese is melted and the crust is golden.
- Cool slightly, then top with fresh basil. Slice and enjoy.Fresh basil leaves
Notes
- Use parchment paper every time: It keeps the crust from sticking to your air fryer basket and speeds cleanup.
- Don’t overload the pesto: Spread it in an even layer rather than piling it on thick. Too much can make the crust soggy before the cheese even has a chance to melt.
- Halve your cherry tomatoes: Cutting the sides face up helps the tomatoes roast slightly and keeps excess moisture from pooling on the crust.
- Check the pizza at 6 minutes: Air fryers vary in power, so start checking a minute early to avoid over-browning the crust.
- Add fresh basil after cooking: Heat kills the bright flavor and color of fresh basil, so always add it after the pizza comes out of the air fryer.
- Flash-freeze extra slices: If you want to freeze leftovers, arrange the slices on a baking sheet and freeze for 1 hour before transferring them to a freezer-safe bag. They’ll keep for up to 1 month and won’t stick together.
Nutrition
How to Store Leftovers
Let the pizza cool completely before storing. Stack the slices in an airtight glass container, separating each layer with a sheet of parchment to prevent sticking, and refrigerate for up to 3 days.
To reheat, pop the slices back into the air fryer at 350°F for 2 to 3 minutes. They’ll come out just as crispy as when you first made them, which is more than you can say for microwave reheating.
What to Serve With Air Fryer Pesto Pizza
A simple arugula salad with lemon vinaigrette is a natural pairing since the peppery greens balance the richness of the pesto and cheese beautifully. A Caesar salad or a classic caprese with fresh tomatoes and mozzarella also works wonderfully alongside it.
For something heartier, a bowl of tomato basil soup turns this into a proper sit-down meal. Roasted vegetables like zucchini, bell peppers, or asparagus round it out nicely if you want to add more to the table without much extra effort.
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