You know those nights when you’re starving, but takeout feels like too much effort? That’s when my air fryer swoops in like a kitchen superhero. I first tried this Air Fryer Sun-Dried Tomato & Spinach Pizza during one of those “I can’t even” evenings, and wow – 15 minutes later, I was eating something that tasted like it came from a fancy pizzeria. The crispy crust, the melty cheese, those sweet-tart sun-dried tomatoes… all without turning on my big oven or waiting forever. It’s become my go-to when I want something fast, fresh, and way better than delivery. Plus? One dish to wash. Winning.
Why You’ll Love This Air Fryer Sun-Dried Tomato & Spinach Pizza
Let me count the ways this pizza will become your new weeknight bestie:
- Speed demon: From craving to chewing in 15 minutes flat – faster than waiting for delivery!
- Healthier happy dance: Sneaky spinach and protein-packed sun-dried tomatoes make you feel virtuous (while still tasting indulgent).
- Flavor fireworks: The combo of sweet tomatoes, earthy greens, and melty cheese? Chef’s kiss.
- Cleanup magic: One basket to wash vs. a mountain of pans – I call that adulting done right.
Trust me, once you try this method, your oven will give you serious side-eye.
Ingredients for Air Fryer Sun-Dried Tomato & Spinach Pizza
Here’s everything you’ll need to make magic happen in your air fryer – I’ve included all my little prep notes because trust me, these details matter:
- 1 pre-made pizza crust (or homemade if you’re feeling fancy – I use the thin crust kind because it gets extra crispy!)
- 1/2 cup tomato sauce (your favorite jarred kind works great, or go wild with homemade)
- 1 cup shredded mozzarella (freshly grated melts better than pre-shredded – that anti-caking powder they add is no friend to perfectly gooey cheese)
- 1/4 cup sun-dried tomatoes, chopped (not oil-packed – those can make things soggy unless you pat them dry really well)
- 1 cup fresh spinach (give it a rough chop so it’s easier to bite through)
- 1 tbsp olive oil (for that golden crust – none of that pale pizza nonsense!)
- 1/2 tsp dried oregano (or fresh if you’ve got it growing)
- 1/4 tsp red pepper flakes (optional but oh-so-good if you like a little kick)
See? Simple stuff you probably already have. Now let’s make some pizza magic!
Equipment You’ll Need
Okay, let’s talk gear! For this pizza party, you’ll need:
- Your trusty air fryer (mine’s a 5.8-quart model – perfect for fitting a whole pizza without crowding)
- Parchment paper (game changer for easy removal – just trim it to fit your basket)
- A pastry brush (or your fingers in a pinch) for that olive oil crust shine
- Basic kitchen tools: cutting board, knife, and a measuring cup or two
That’s it! No fancy gadgets required – just the stuff you probably already have in your kitchen drawers.
How to Make Air Fryer Sun-Dried Tomato & Spinach Pizza
Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into crispy, melty perfection. I’ve made this pizza about a zillion times (okay, maybe 30), so follow these steps and you’ll nail it on your first try.
Step 1: Preheat and Prep
First things first – crank that air fryer to 375°F (190°C) and let it heat up for 5 minutes. While it’s warming, brush your pizza crust with olive oil – this gives it that gorgeous golden crunch. Pro tip: If you’re using parchment paper (which I highly recommend), cut it to fit your air fryer basket now.
Step 2: Layer Toppings
Here’s where we build flavor town! Spread the tomato sauce evenly, leaving a little crust border. Sprinkle half the mozzarella first (this creates a “glue” for toppings). Scatter on those gorgeous sun-dried tomatoes and spinach, then blanket everything with the remaining cheese. Finish with oregano and red pepper flakes if you’re feeling spicy. Don’t overload it – we want melt, not slide!
Step 3: Air Fry to Perfection
Carefully place your pizza in the basket (parchment paper side down if using). Cook for 8-10 minutes – peek at 7 minutes to check progress. You want bubbly, slightly browned cheese and a crisp crust. If it’s not quite there, add 1-2 minutes. Remove using the parchment edges or a spatula – that cheese will be lava-hot! Let it rest 2 minutes before slicing (I know, torture… but it prevents topping avalanche).
Tips for the Best Air Fryer Sun-Dried Tomato & Spinach Pizza
After making this pizza more times than I can count, here are my foolproof tricks for absolute perfection:
- Spinach prep is key: Pat those leaves dry like you mean it! Wet greens = soggy pizza sadness.
- Cheese matters: Freshly grated mozzarella melts way better than the pre-shredded stuff (trust me on this one).
- Don’t skip the preheat: That hot air needs to be ready to crisp your crust from the get-go.
- Watch the clock: Air fryers vary – start checking at 7 minutes to avoid over-browning.
- Slice smart: Let it rest 2 minutes before cutting – molten cheese burns are no joke!
Follow these, and you’ll have pizza that’ll make your air fryer proud.
Variations for Your Air Fryer Pizza
Oh, the possibilities! This pizza is like a blank canvas waiting for your creative touches. Here are some of my favorite twists:
- Sauce swap: Trade tomato sauce for pesto (game changer!) or even a light smear of ricotta mixed with garlic.
- Veggie boost: Add artichoke hearts or roasted red peppers for extra color and flavor.
- Protein power: Toss on some cooked chicken, prosciutto, or even chickpeas for a heartier meal.
- Cheese party: Mix in some feta or goat cheese with the mozzarella for tangy goodness.
The best part? No rules – just delicious experiments waiting to happen!
Serving Suggestions
This pizza shines all on its own, but if you’re feeling fancy, here’s how I love to serve it: with a simple arugula salad (just toss with lemon juice and parmesan) or some quick garlic bread (toast a baguette with butter and garlic powder). Perfect for when you want to feel like you’re at a trattoria without leaving your kitchen!
Storage and Reheating Instructions
Okay, real talk – this pizza is so good you probably won’t have leftovers. But if you do (miracle!), here’s how to keep it tasty:
- Fridge storage: Wrap slices tight in foil or store in an airtight container for up to 2 days. The spinach gets weepy after that.
- Reheating magic: Skip the microwave mush! Toss slices back in the air fryer at 350°F for 2-3 minutes to revive that perfect crispness.
Pro tip: If the cheese looks dry, spritz lightly with water before reheating – it’ll steam back to melty goodness!
Air Fryer Sun-Dried Tomato & Spinach Pizza FAQs
I get asked about this recipe ALL the time – here are the burning questions people always hit me with (and my tried-and-true answers):
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely first and squeeze out every drop of water (I mean really wring it out like you’re mad at it). Frozen can be watery, so I’ll sometimes pat it dry with paper towels too. Pro tip: Chop it after squeezing for even distribution.
My crust isn’t crispy – what went wrong?
Two likely culprits: Either you skipped the olive oil brush (that golden crust needs that fat!), or your air fryer wasn’t fully preheated. Also, check that you’re not overloading toppings – too much moisture = soggy bottom sadness.
Can I make this without parchment paper?
You can, but fair warning – cheese loves to stick! If you’re going bare, spritz your basket lightly with oil first. I’ve also had luck using those reusable silicone liners cut to size.
How do I know when it’s done?
Listen for the cheese’s bubbly song (you’ll hear little sizzles) and look for golden spots on the cheese. The crust edges should feel crisp when gently pressed. If in doubt, peek underneath – it should be lightly browned, not pale.
Nutritional Information
Here’s the scoop on what you’re eating (because knowledge is power, right?): Each slice packs about 220 calories with a nice balance of protein and carbs. Remember – these are estimates that can change based on your exact ingredients and brands. The sun-dried tomatoes and spinach give you a solid vitamin boost while that melty cheese delivers the comfort factor we all crave. Not bad for pizza that’s ready before your Netflix show finishes loading! If you are interested in learning more about the general nutritional benefits of spinach and tomatoes, check out these resources.
Now go make this beauty and tag me with your masterpiece – I wanna see your cheesy creations!
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15-Minute Air Fryer Sun-Dried Tomato & Spinach Pizza Bliss
- Total Time: 15 minutes
- Yield: 1 pizza (4 slices)
- Diet: Vegetarian
Description
A quick and healthy pizza made in the air fryer with sun-dried tomatoes, spinach, and melted cheese.
Ingredients
- 1 pre-made pizza crust (or homemade)
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the air fryer to 375°F (190°C) for 5 minutes.
- Brush the pizza crust with olive oil.
- Spread tomato sauce evenly over the crust.
- Sprinkle half the mozzarella cheese on top.
- Add sun-dried tomatoes and spinach.
- Top with remaining cheese, oregano, and red pepper flakes.
- Place the pizza in the air fryer basket.
- Cook for 8-10 minutes until the cheese melts and crust is golden.
- Remove, slice, and serve hot.
Notes
- Use parchment paper for easy removal.
- Adjust toppings based on preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Italian