If you are looking for a tasty, flavorful idea that is ready in very little time, these no-rise mini pizzas with sausage and provola are the ideal solution. This is an extremely versatile preparation, designed for those with little time who don’t want to give up the taste of a homemade product: thanks to the use of instant leavening, the entire process from bowl to table takes less than half an hour, making this recipe perfect even for a last-minute aperitif or a quick family dinner that will please everyone.
In this article I will explain in detail my little tricks for achieving perfect baking using the air fryer. You often ask me how to handle leavened doughs, even quick ones, in models equipped with a single heating element: I will therefore reveal the technical adjustments necessary to ensure a crisp base and a perfectly melty top without risking burning the topping.
In the procedure below you will also find instructions for conventional oven baking. This option is very useful if you decide to double the quantities for a buffet or if you need to bake many at once for a large party.
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ALSO SEE THESE EASY MINI PIZZA AND FOCACCIA RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour (type 00 equivalent)
- 2/3 cup water (room temperature)
- 1 packet instant baking powder (for savory preparations) (16 g)
- 1 tbsp extra virgin olive oil
- 5.3 oz provola cheese
- 1 tsp salt
- 11 oz sausage
- 1 drizzle extra virgin olive oil
- 1 clove garlic
Tools
- Air fryer
Steps
Let’s start by preparing the sausage. In a nonstick skillet, heat a drizzle of extra virgin olive oil with one garlic clove. Add the sausage, removed from its casing, and break it up finely with a wooden spoon while it browns. There’s no need to add salt, as the meat is already seasoned. Let it cook for about 10 minutes, until well browned, then remove from heat and set aside.
Now prepare the dough. In a large bowl, add the flour, the instant baking powder for savory preparations, a pinch of salt, the water and the oil. My trick to make this recipe even quicker and cleaner is to use a soft silicone spatula: mix vigorously with the spatula until you obtain a solid, homogeneous mixture. This way you won’t even need to get your hands messy to knead. Once ready, cover the bowl with a clean cloth and let it rest for 10 minutes.
After the resting time, transfer the dough to a board and divide it into four equal portions. Slightly flatten the small dough balls with your fingers, gently stretching them with your hands to shape the mini pizzas.
Air Fryer Cooking:
Place the mini pizzas in the air fryer basket and mist them with a spray of oil. Start cooking at 392°F for 4 minutes. At this point, open the basket, turn the mini pizzas (this will ensure they brown underneath as well) and top generously with diced provola and the crumbled sausage. Continue cooking at 392°F for another 3 minutes or until the cheese is perfectly melted and golden.
Conventional Oven Cooking:
If you prefer to use the oven or need to make a double batch, preheat the oven (static or fan) to 428°F. Place the mini pizzas on a baking sheet lined with parchment and carry out an initial bake of about 8-10 minutes. Remove the tray, 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 — enjoy your meal!
Vale’s Tips
Substitutions and variations: This recipe is a versatile base you can customize according to your tastes or what you have in the fridge. If you don’t like provola, you can replace it with pizza mozzarella (block mozzarella, less watery) or smoked scamorza for an even stronger flavor. A classic unbeatable pairing? Add sautéed friarielli (broccoli rabe) in the pan together with the sausage for a typically Campanian touch.
Classic leavening version: If you have more time and prefer not to use instant leavening, you can opt for classic yeast leavening. Replace the instant baking powder with 7 g fresh baker’s yeast (or 3 g dry yeast). Dissolve the yeast in warm water with a pinch of sugar, knead and let the dough rise in a covered bowl for about 2 hours, or until doubled in size, before shaping the mini pizzas and proceeding to bake.
How to store the mini pizzas: These sausage and provola mini pizzas are best right out of the oven, when the cheese is still melty. If you have leftovers, you can store them in the refrigerator for up to 2 days in an airtight container. I don’t recommend eating them cold: to bring them back to crispness, reheat 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 is no need to thaw: put them directly in the air fryer or oven for a few minutes until hot and crispy again. It’s a terrific weeknight “dinner-saver” trick for those short on time.
Air fryer: I used the COSORI Turbo Blaze 6L air fryer to bake the mini pizzas. Find it here: air fryer.
Don’t miss the latest recipe for 👉 quick air fryer burger buns: so easy and tasty you’ll make them all the time!
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