Air Fryer Spinach Pizza
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Making Air Fryer Spinach Pizza might be the best decision I’ve made in my kitchen lately. The bottom of the crust gets golden and crisp while the top turns into a thick, bubbly, creamy layer of ricotta, mozzarella, and Parmesan packed with tender spinach and artichoke hearts. Rich, cheesy, savory, and ready faster than you think.
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It’s my go-to for weeknight dinners, game day spreads, and anytime I want homemade pizza without the long oven preheat. It cuts into clean squares or slices and is easy to customize with whatever toppings you have on hand. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer to get that crust crispy again.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Spinach 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.
Making Air Fryer Spinach Pizza is easier than you’d think, and the steps build on each other really naturally from stovetop to air fryer.
Sauté the Garlic and Spinach
Heat 1 tablespoon of olive oil in a large skillet over medium heat. I like using a large nonstick skillet for this step because it gives the spinach plenty of room to wilt evenly without crowding.
Add the minced garlic and sauté for 1 to 2 minutes, until fragrant. Toss the spinach in batches, stirring until it’s fully wilted. Remove from heat and set aside to cool slightly.
Make the Cheese Filling
In a large mixing bowl, combine the ricotta, half of the mozzarella, the Parmesan, and Italian seasoning. Season with salt and pepper. Add the cooked spinach and stir until well combined.
Prep the Dough
Roll out the pizza dough on a lightly floured surface. Transfer it to a pizza stone or a baking sheet lined with parchment paper that fits inside your air fryer. Parchment paper makes this step so much cleaner and prevents any sticking without fuss.
Brush the edges lightly with olive oil for a golden crust.
Add the Toppings
Spread the spinach-ricotta mixture evenly over the dough, leaving a small border around the edges. Arrange the artichoke hearts on top, then sprinkle the remaining mozzarella over the entire pizza.
A box grater is great here if you’re grating your own mozzarella fresh, which melts much better than the pre-shredded kind. Finish with a touch of freshly cracked black pepper if you’d like.
Air Fry the Pizza
Bake in the air fryer at 400°F (200°C) for 8 to 12 minutes, or until the crust is golden and crisp and the cheese is bubbling and lightly browned. Keep an eye on it toward the end since air fryer models can vary a bit in cooking times.
I use my air fryer with a wide basket for this, and it turns out perfectly every time.
Slice and Serve
Remove the pizza from the air fryer, slice it into pieces, and serve it warm. I always keep a pizza wheel on hand for clean slices.
If you’re heading to a potluck or casual get-together, let the pizza cool slightly before transferring it to a flat, lidded container or covering it tightly with foil. An insulated casserole carrier keeps it warm on the way and helps the crust hold its texture until you’re ready to serve.
Ingredients
- 1 store-bought pizza dough
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 5 cups fresh spinach
- Salt and freshly ground black pepper to taste
- 1 cup ricotta cheese
- 1½ cups mozzarella cheese grated (divided)
- ¼ cup Parmesan cheese grated
- 1 tablespoon Italian seasoning
- ½ cup artichoke hearts halved
- 1 tablespoon olive oil for brushing crust
- Additional freshly cracked black pepper for topping
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the spinach in batches, stirring until fully wilted. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the ricotta, half of the mozzarella, the Parmesan cheese, and Italian seasoning. Season with salt and pepper. Add the cooked spinach to the mixture and stir until well combined.
- Roll out the pizza dough on a lightly floured surface and transfer it to a pizza stone or baking sheet lined with parchment paper that fits in your air fryer. Brush the edges lightly with olive oil for a golden crust.
- Spread the spinach-ricotta mixture evenly over the dough, leaving a small border around the edges. Arrange the artichoke hearts on top, then sprinkle the remaining mozzarella over the entire pizza. Add a touch of freshly cracked black pepper if desired.
- Bake in the air fryer at 400°F (200°C) for 8–12 minutes, or until the crust is golden and crisp and the cheese is bubbling and lightly browned.
- Remove from the oven, slice, and serve warm. Enjoy your delicious spinach and artichoke pizza!
Notes
- Squeeze out the spinach: After wilting the spinach, gently press it between paper towels or squeeze it with your hands to remove excess moisture so the filling doesn’t make the crust soggy.
- Season in layers: Taste your spinach-ricotta filling before it goes on the dough and adjust the salt and pepper so every component is flavorful before the pizza goes into the air fryer.
- Roll to fit your basket: Roll the dough to fit your air fryer basket before adding toppings, since you don’t want to stretch a loaded pizza that’s already topped.
- Leave that border: Keep a small border around the edges when spreading the filling so the crust has room to puff and crisp up without the cheese spilling over the sides.
- Watch the final minutes: Check the pizza at the 8-minute mark since air fryer models vary, and you want bubbling, lightly browned cheese without burning the crust edges.
- Flash freeze for meal prep: Freeze leftover slices on a flat baking sheet for 1 hour before transferring to a freezer bag so they don’t stick together and are easy to grab one at a time.
Nutrition
How to Store Leftovers
Let the pizza cool completely before storing. Wrap individual slices in plastic wrap or place them in an airtight container and refrigerate for up to 3 days. To reheat, pop slices back into the air fryer at 350°F for 3 to 4 minutes to bring the crust back to life without making it soggy.
For longer storage, freeze slices on a baking sheet for about an hour before transferring them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Reheat straight from frozen in the air fryer at 375°F for 6 to 8 minutes, and they’ll come out just as good.
What to Serve With Air Fryer Spinach Pizza
A simple green salad is the easiest pairing here, and it works really well. Something like a classic Caesar, a lemony arugula salad, or even a chopped Italian salad with olives and pepperoncini beautifully balances the richness of the ricotta and cheese filling.
If you want to round out the meal a little more, a bowl of tomato basil soup or a roasted vegetable side like balsamic Brussels sprouts or garlic roasted broccoli hits the spot. A glass of chilled sparkling water with lemon makes the whole spread feel a little more special without any extra effort.
More Easy Recipes for You to Try at Home
If you love how easy this came together, here are more air fryer recipes you’ll want to try next.
