If you’re looking for a tasty, flavorful idea that’s ready in no time, these no-rise mini pizzas with sausage and provola are the ideal solution. It’s an extremely versatile preparation, designed for those who have little time but don’t want to give up the taste of a homemade product: thanks to the use of instant yeast, the entire process from bowl to table takes less than half an hour, making this recipe perfect even for a last-minute appetizer or a quick family dinner that everyone will agree on.
In this article, I’ll explain in detail my little tricks for achieving impeccable cooking using the air fryer. I am often asked how to handle leavened dough, even quick ones, in models equipped with a single resistance: I will reveal the technical precautions necessary to ensure a crispy base and a perfectly melting surface, without the risk of burning the topping.
The procedure below also includes instructions for traditional oven baking. This option is very useful if you decide to double the doses for a buffet or if you need to cook many at once for a large party.
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CHECK OUT THESE EASY MINI PIZZA AND FOCACCIA RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2/3 cup water (room temperature)
- 1 packet instant yeast (16 g)
- 1 tbsp extra virgin olive oil
- 5 oz provola cheese
- 1 tsp salt
- 10.5 oz sausage
- 1 drizzle extra virgin olive oil
- 1 clove garlic
Tools
- Air Fryer
Steps
Let’s start by preparing the sausage. In a non-stick pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Add the sausage, removed from the casing, and break it apart carefully with a wooden spoon while browning. It won’t be necessary to add salt since the meat is naturally salty. Cook for about 10 minutes until nicely browned, then turn off the heat and set aside.
Now let’s move on to the dough. In a large bowl, add the flour, instant yeast for savory preparations, a pinch of salt, water, and oil. My trick to make this recipe even quicker and cleaner is to use a soft silicone spatula: mix vigorously with the spatula until a solid, homogeneous mixture is obtained. This way, you won’t even need to get your hands dirty to knead. Once ready, cover the bowl with a clean dishcloth and let it rest for 10 minutes.
After the resting time, transfer the dough to a cutting board and divide it into four equal parts. Slightly flatten the small dough balls with finger pressure, gently pulling them with your hands to shape our mini pizzas.
Cooking in Air Fryer:
Place the mini pizzas in the air fryer basket and spray with a spritz of oil. Start cooking at 392°F for 4 minutes. At this point, open the basket, flip the mini pizzas (so they will be golden underneath as well) and generously top with diced provola and crumbled sausage. Continue cooking at 392°F for another 3 minutes, or until the cheese is perfectly melted and golden.
Cooking in Traditional Oven:
If you prefer using the oven or need to prepare a double batch, preheat the oven (static or fan) to 428°F. Place the mini pizzas on a baking sheet lined with parchment paper and proceed with an initial bake for about 8-10 minutes. Remove the sheet, top with provola and sausage, and bake again for another 4-5 minutes until fully golden.
Serve and enjoy our quick no-rise mini pizzas with sausage and provola, bon appétit!
Vale’s Tips
Substitutions and Variants: This recipe is a versatile base that you can personalize according to your tastes or what you have in the fridge. If you don’t like provola, you can replace it with pizza mozzarella (the block type, less watery) or smoked scamorza for an even more intense flavor. An unbeatable classic pairing? Add some friarielli sautéed in the pan with the sausage for a typical Neapolitan touch.
Version with classic leavening: If you have more time and prefer not to use instant yeast, you can opt for classic leavening. Replace the instant yeast with 7 g of fresh yeast (or 3 g of dry yeast). Dissolve the yeast in lukewarm water with a pinch of sugar, knead, and let the dough rise in a covered bowl for about 2 hours, or until doubled in volume, before shaping the mini pizzas and proceeding with cooking.
How to store the mini pizzas: The mini pizzas with sausage and provola are at their best when freshly baked, while they’re still nicely melting. If any are left, you can store them in the fridge for up to 2 days, sealed in an airtight container. I don’t recommend eating them cold: to make them crispy again, heat them up again in the air fryer at 356°F for 2-3 minutes.
Freezing and Meal Prep: If you decide to make a large quantity, you can comfortably freeze them once cooked and completely cooled. When needed, there’s no need to defrost them: put them directly into the air fryer or oven for a few minutes until they are hot and crispy again. It’s a great “dinner saver” trick for those who have little time during the week.
