The Montanarine are a classic tradition: fried mini pizzas then topped with pre-cooked sauce and Parmesan. Today I want to present an innovative and lighter version, using the air fryer and just a drop of oil. The result is practically identical to the traditional one, with a crispy surface and a soft interior, but with a much lower fat content.
This technique makes Montanarine perfect even for those following a diet or for those who, for health reasons, need to limit deeply fried foods. Moreover, the recipe for Montanarine in air fryer is simple and accessible to everyone, with a clear and quick procedure.
In detail, at the end of the recipe you will find both the version for the air fryer and the oven (with indications on suitable temperatures and times), as well as the classic preparation with oil frying for those who wish to respect tradition. A new and practical way to enjoy a great classic in a lighter and healthier way, without sacrificing taste.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17.6 oz type 0 flour
- 1.4 cups water (room temperature)
- 0.1 oz fresh brewer's yeast
- 0.4 oz salt
- 0.35 oz extra virgin olive oil
- as needed semolina
- as needed grated Parmesan cheese
- as needed fresh basil
- 12.3 oz tomato passata
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- as needed salt
- as needed fresh basil
Tools
- Air Fryer
Steps
Start by dissolving the yeast in a little water at room temperature taken from the total. Pour the flour into a large bowl or in a stand mixer, add the dissolved brewer’s yeast and gradually add the water. When the dough begins to come together, incorporate the salt and finally the oil. Work vigorously for about 10-15 minutes until you get a smooth and elastic dough. Cover with a damp cloth or plastic wrap and let it rest at room temperature, performing 2-3 folds in the bowl at intervals of 20 minutes to reinforce it. After the last fold, let it rise for about 2 hours, until the dough is visibly swollen.
At this point, divide into 80 g dough balls (about 10 pieces), form smooth balls and let them rise for another 1 and a half to 2 hours, covered and in a warm place, until doubled in size.
Meanwhile, prepare the sauce: in a saucepan, sauté a clove of garlic in a drizzle of extra virgin olive oil. When the garlic is golden, add the tomato passata and a pinch of salt. Let it cook over low heat for about 20-25 minutes, stirring occasionally. At the end of cooking, remove the garlic and add a few leaves of fresh basil. The sauce should be smooth, fragrant, and not too liquid.
AIR FRYER:
Gently flatten the dough balls with your fingers, creating a disc thick in the center and slightly higher on the edges. Use some semolina to prevent sticking. Brush the surface with a drizzle of extra virgin olive oil. Preheat the air fryer to 392°F for 3 minutes, then place the Montanarine in the basket (you can cook 4 at a time). Cook at 392°F for about 6 minutes. Flip them and cook for another 1-2 minutes, just enough to brown them underneath.TRADITIONAL OVEN:
Follow the same procedure to flatten the dough balls. Preheat the static oven to 446°F (428°F if ventilated). Place the Montanarine on a baking tray lined with parchment paper and brush the surface with oil. Cook in the central part for 10-12 minutes, until golden.CLASSIC FRIED VERSION:
Heat plenty of seed oil in a high-sided pot to about 338-356°F. Fry the Montanarine one at a time, turning them for an even golden color. Drain on absorbent paper.
Once cooked, top them immediately with a teaspoon of hot sauce, a sprinkle of grated Parmesan cheese, and a leaf of basil. Enjoy your meal!
Tips for You
• Storage: Montanarine stay soft for 1-2 days if stored in a plastic bag or airtight container at room temperature. For longer storage, you can freeze them already cooked and defrost when ready to consume.
• Variations: You can enrich them with various toppings such as mozzarella, cold cuts, or grilled vegetables to create richer and tastier versions. Alternatively, try a spicy sauce for an extra kick.
• Dry yeast: If using dry brewer’s yeast, halve the amount compared to fresh, so about 1.5 g for this recipe.
✔ For this recipe, I used the air fryer COSORI TURBO BLAZE 6 liters: find it on Amazon by clicking here.
Don’t miss the latest recipe for 👉mayonnaise with boiled eggs: super easy to make and no risk with already cooked eggs! Here’s how to cook them directly in the air fryer.
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