Easy Air Fryer Flatbread Pizza with Fresh Pesto, Mozzarella and Tomatoes

Air fryer flatbread pizza cooks at 190°C / 375°F: 2 minutes to pre-crisp the bare flatbread, then 4–5 minutes with the toppings. A frozen flatbread pizza takes 7–9 minutes.

This version has a pesto base with mozzarella and cherry tomatoes, finished with fresh arugula after cooking. It is lighter than a dough-based pizza and uses a store-bought flatbread.

For a softer, thicker base, see Air Fryer Naan Pizza.

Ingredients

For the Flatbread Pizza

• 🫓 2 flatbreads or lavash (about 20 cm / 8 inches)
• 🌿 3 tablespoons basil pesto
• 🧀 100 g (1 cup) shredded mozzarella
• 🍅 10 cherry tomatoes, halved
• 🧅 ¼ red onion, thinly sliced
• 🫒 6 black olives, sliced
• 🧀 30 g feta cheese, crumbled

To Finish

• 🥬 A handful of arugula
• 🍯 Balsamic glaze
• 🌶️ Chili flakes

Equipment

• Spoon
• Small wire rack (optional)

How to Make Flatbread Pizza

1. Pre-Crisp the Flatbread: Air fry each flatbread at 190°C / 375°F for 2 minutes to firm it up.
2. Spread the Pesto: Spread pesto over the flatbread, leaving a thin border.
3. Add Cheese and Toppings: Sprinkle with mozzarella, then add cherry tomatoes, red onion, olives, and feta.
4. Air Fry the Pizza: Cook at 190°C / 375°F for 4–5 minutes until the cheese melts and the edges are crisp.
5. Add Fresh Toppings: Top with arugula, a drizzle of balsamic glaze, and chili flakes.
6. Slice and Serve: Cut the air fryer flatbread pizza into slices or strips and serve immediately.

Choosing a Flatbread

• Thin flatbreads and lavash: crisp up like a cracker; keep toppings very light.
• Pita: a little thicker and sturdier.
• Naan: the softest and most bread-like.

Whatever you use, it has to lie flat in the basket. If it curls up the sides, trim it or cut it in half and cook in two batches. A light flatbread can lift under the fan, so weigh it down with a small rack during the pre-crisp.

Cook Times

Common Mistakes to Avoid

• Using a very thin wrap: Thin tortillas or wraps cannot hold pesto and cheese; they go soft in the middle. Choose a proper flatbread or naan with some body.
• Spreading pesto right to the edge: Oil from the pesto runs off the sides and makes the edge greasy. Leave a 1 cm border so the crust stays crisp.
• Not weighing down the toppings: The fan can lift loose basil or a light flatbread. Press the cheese on top so everything stays in place.
• Walking away: Flatbread pizza goes from melted to burnt in about a minute. Check it at the 4-minute mark.

Tips

Other Topping Combinations

• BBQ chicken flatbread: BBQ sauce, chicken, red onion, and coriander.
• Mediterranean flatbread: Hummus base, feta, olives, and cucumber after cooking.
• Mushroom and goat cheese: Sautéed mushrooms with goat cheese.
• Classic pepperoni: Tomato sauce, mozzarella, and pepperoni.

Flatbread Pizza FAQ

Leftovers

Flatbread pizza is best fresh. Refrigerate leftovers for up to 1 day.

Reheat at 180°C / 355°F for 2–3 minutes, then add fresh greens.

Final Thoughts

Pre-crisp the base, keep the toppings light and add the greens after cooking. Air fryer flatbread pizza is then ready in well under 10 minutes.

For a snack-size version for children, there are Air Fryer Pizza Bagels.

Written by

James Wilson

Air Fryer Recipe Creator & Food Writer

James Wilson is an air fryer recipe creator and food writer who loves making simple, crispy, and flavorful meals easier to prepare at home. He focuses on practical air fryer recipes, helpful cooking tips, and easy-to-follow ideas designed for everyday kitchens.