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Air Fryer Eggplant and Ricotta Pizza – Crispy, Creamy, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 small eggplant, thinly sliced into rounds (about 1/4 inch)
  • 1 tablespoon olive oil, plus more for brushing
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 8–10 ounces pizza dough or two 8-inch flatbreads/naan
  • 1/2 cup ricotta cheese (whole milk preferred)
  • 1/2 cup shredded low-moisture mozzarella
  • 1/3 cup marinara or crushed tomatoes
  • 1 small garlic clove, grated or finely minced
  • 1 tablespoon grated Parmesan (optional)
  • Red pepper flakes, to taste
  • Fresh basil or parsley, for garnish
  • Cornmeal or flour, for dusting (if using dough)

Method
 

  1. Preheat the air fryer: Set your air fryer to 400°F (200°C) for 5 minutes. Preheating helps the crust crisp quickly.
  2. Prep the eggplant: Toss the eggplant slices with 1 tablespoon olive oil, half the salt, pepper, and oregano. Coat evenly so they roast, not steam.
  3. Air fry the eggplant: Arrange slices in a single layer in the basket. Cook for 6–8 minutes, flipping halfway, until tender and lightly browned. Work in batches if needed. Set aside.
  4. Prepare the crust: If using dough, divide into two portions. On a floured surface, stretch to 6–8-inch rounds. Lightly brush one side with olive oil and sprinkle with a pinch of salt. If using flatbreads, brush lightly with oil and a pinch of salt.
  5. Par-cook the crust: Place the oiled side down in the air fryer basket. Air fry at 375°F (190°C) for 3–4 minutes until lightly puffed and set. This keeps the base crisp under the sauce.
  6. Mix the ricotta: In a small bowl, stir ricotta with the grated garlic, remaining salt, and Parmesan (if using). Taste and adjust seasoning.
  7. Sauce and cheese: Flip the par-cooked crust. Spread 2–3 tablespoons marinara in a thin layer. Dollop spoonfuls of the ricotta mixture around the surface. Sprinkle on a light layer of mozzarella. Don’t overload—less is more for crispness.
  8. Add eggplant: Arrange the roasted eggplant slices evenly. A single layer works best for even heating.
  9. Final air fry: Return to the air fryer at 375°F (190°C) for 5–7 minutes, until the cheese is melted, edges are golden, and the bottom is crisp. Check at 5 minutes to avoid over-browning.
  10. Finish and serve: Sprinkle with red pepper flakes and fresh basil. Let the pizza rest for 1–2 minutes before slicing so the cheese sets slightly.