Air Fryer French Bread Pizza
The air fryer produces a crust that's genuinely crispy on the outside and still soft in the middle — something that's surprisingly hard to achieve in a regular oven without a pizza stone. The whole thing is done in 15 minutes or less. That's faster than most frozen pizza options and infinitely more satisfying.
Equipment
- Air fryer - Basket-style, 5 qt (4.7 L) or larger recommended
- Bread knife - Serrated
- Pastry brush - Silicone or small spoon
- Cutting board
- Small bowl - For mixing seasoned oil
- Kitchen tongs
- Cheese grater - Optional, if grating fresh mozzarella
Ingredients
- 1 loaf French bread - about 12 oz / 340 g
- 2 tablespoons olive oil - 30 ml
- 1/4 teaspoon garlic powder - 0.5 g
- 1/4 teaspoon dried oregano - 0.5 g
- 1/2 cup pizza sauce - 120 ml, or marinara
- 1 1/2 cups shredded mozzarella cheese - 170 g, or sliced fresh mozzarella
- 2 oz pepperoni slices - 56 g, about 30 to 35 slices
- 2 tablespoons freshly grated Parmesan cheese - 10 g
- 1/2 teaspoon Italian seasoning - 1 g, for finishing
- red pepper flakes - optional, for garnish
- fresh basil - optional, for garnish
- dried parsley - optional, for garnish
Instructions
- Using a serrated bread knife, slice the French bread loaf in half lengthwise from end to end. Place both halves cut-side up and cut each half crosswise into two equal pieces, giving you 4 individual pizza portions total (about 5 to 6 inches / 12 to 15 cm long). Trim pieces if needed to fit comfortably in your air fryer basket with a small gap between each one.
- In a small bowl, combine 2 tablespoons (30 ml) olive oil with 1/4 teaspoon (0.5 g) garlic powder and 1/4 teaspoon (0.5 g) dried oregano. Stir well until the garlic powder is fully incorporated.
- Using a pastry brush or the back of a spoon, spread the seasoned olive oil evenly across the cut surface of each bread piece, coating all the way to the edges. Use a thin, even layer.
- Preheat your air fryer to 375°F (190°C) for 2 to 3 minutes. Place 2 pieces of bread in the air fryer basket, cut side up, leaving a small gap between them. Air fry for 3 minutes until the cut surface is lightly golden and starting to feel firm. Remove and set aside. Repeat with the remaining 2 pieces.
- Spoon about 2 tablespoons (30 ml) of pizza sauce onto the toasted surface of each bread piece. Using the back of the spoon, spread the sauce in an even layer all the way to the edges, leaving just a thin border (about 1/4 inch / 6 mm) around the perimeter.
- Sprinkle approximately 1/3 cup (38 g) of shredded mozzarella cheese evenly over the sauce on each piece. If using sliced fresh mozzarella, place 2 to 3 thin slices across each piece, overlapping slightly. Sprinkle 1/2 tablespoon (2.5 g) of freshly grated Parmesan cheese over each piece.
- Arrange 7 to 9 pepperoni slices in a single layer over the cheese on each bread piece. If using shredded mozzarella, place the pepperoni on top of the cheese (not underneath) to weigh it down. Press the pepperoni gently down into the cheese so they adhere slightly.
- Carefully place 2 assembled pizzas back into the air fryer basket, cut side up, with a small gap between them. Air fry at 375°F (190°C) for 5 to 7 minutes, until the cheese is fully melted, the pepperoni edges are just starting to curl and crisp, and the crust is golden and firm. Repeat with the remaining 2 pizzas.
- Remove the pizzas from the air fryer using tongs and let them rest on the cutting board for 1 to 2 minutes. Sprinkle each pizza with a pinch of Italian seasoning and add any optional garnishes (red pepper flakes, fresh basil, or dried parsley). Slice each piece in half or serve whole, and enjoy immediately.
Notes
- Always pre-toast the bread first. This single step is the difference between a crispy, sturdy pizza base and a soft, soggy one. Don't skip it even if you're in a hurry — it only takes 3 minutes.
- Don't overcrowd the basket. Air fryers rely on hot air circulation to cook food. Cramming in more than 2 pieces at a time blocks that airflow and results in uneven cooking and a less crispy crust. Work in batches for the best results.
- Use pepperoni on top of shredded cheese, not underneath it. Shredded cheese can blow around in the fan and create a mess. Pepperoni weighs it down and keeps everything in place.
- Grate your own mozzarella. Pre-shredded cheese has starch coatings that inhibit melting. A freshly grated block melts into a smoother, glossier, more stretchy layer.
- Season the olive oil. The garlic powder and oregano in the oil infuse the crust with flavor that makes the pizza taste homemade rather than just like bread with toppings on it.
- Let the pizzas rest before eating. Even just 1 to 2 minutes off the heat allows the cheese to set slightly, which means it stays on the pizza when you bite in instead of sliding off.
- Watch the first batch closely. Air fryer temperatures can vary slightly between brands and models. Your first batch tells you whether you need to adjust the time or temperature for subsequent batches.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes for best results. The microwave will make the bread rubbery.
- Freezing: You can freeze assembled but uncooked pizzas for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a zip-lock freezer bag. Cook from frozen at 350°F (175°C), adding 2-3 extra minutes to the cooking time.