The pizza sandwich is having a serious moment, and my goodness, it deserves it. Instead of baking a pizza flat and slicing it, you fold the dough onto itself, cook it until the outside is crisp and golden and the inside is puffy and smells like a bakery, then stuff it with your favorite sandwich or pizza toppings!
My version leans into a shrimp parmesan theme - crispy breaded shrimp, pesto, pickled cherry peppers and a shower of parmesan. Then serve the sandwich with marinara on the side for dipping. It looks like something you'd order at your favorite Italian joint. But It's mostly store-bought ingredients and an air fryer.
If you love the idea of shrimp + air fryer + pesto together, my Air Fryer Gnocchi with Shrimp and Pesto hits all the same notes in a completely different format. And if you're on a popcorn shrimp kick, my Air Fryer Scallops are worth a look. Same crispy energy, slightly fancier occasion.
Why This Recipe Works
The bread is the whole story. Pizza dough brushed with olive oil, folded in half, and air fried turns into something genuinely spectacular - puffy and lightly charred on the outside, pillowy and steamy inside. The olive oil on the inside keeps the layers from fusing so you get a real pocket to fill.
Everything else is intentionally simple. Pesto instead of marinara on the sandwich lends richness and concentrated flavor - it contrasts the brininess of the cherry peppers. The marinara earns its place as the dipping sauce.
Ingredients for Air Air Fryer Pizza Sandwich
Full ingredient list and measurements included in the printable recipe card below.
Step-by-Step Instructions
Step 1: Prep your dough
Follow package instructions to bring the dough to room temperature - typically 30 to 60 minutes. Divide in half (each should be 8 oz), then roll or stretch each piece on a lightly floured surface into a thin round (leaning oval), a little less than ½-inch thick.
Brush the crust with olive oil, fold in half so the top half sits slightly back from the bottom edge - this staggered fold makes it easier to open and fill later. Then carefully transfer to the preheated air fryer basket. (I found it easiest to fold the half round in half again into a quarter round for easiest transfer.) Spray the top lightly with olive oil.
Step 2: Air fry the bread
Air fry at 450°F for 4-5 minutes. Once the top is golden, flip it for the remaining time to lightly crisp the bottom. Every air fryer runs a little differently, so adjust time as needed. The finished bread should be golden and firm on the outside with a hollow, puffy, steamy interior.
Step 3: Cook the popcorn shrimp
Cook your popcorn shrimp according to the package instructions.
Step 4: Build the sandwich
Spread 2 to 3 tablespoons of pesto generously across the bottom half. Pile on the popcorn shrimp. Top with slices of pickled cherry peppers. Shower the whole thing with parmesan.
Add a few fresh basil leaves if you have them. Serve immediately with warm marinara sauce on the side for dipping.
Can I use homemade pizza dough?
Yes, and it's great if you have the time. I use this homemade pizza dough recipe and portion it to 8 ounces per sandwich before shaping. (I let it rest the full 60 minutes.) The cooking time and temperature are the same.
Do I have to use popcorn shrimp?
No, but it's the easy call here. Popcorn shrimp is already breaded and sized perfectly for piling into a sandwich. No tail to deal with, no prep, just cook and pile. If you want to use larger breaded shrimp just remove the tails before building the sandwich.
Can I use different fillings?
Absolutely. The air fryer pizza sandwich works as a vessel for just about anything you'd put on a pizza. Sausage and peppers, mortadella and ricotta, burrata and tomato, or just a classic Italian sub - the format is the same.
Print
Shrimp Parm Pizza Sandwich
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Diet: Pescatarian
Description
Store-bought pizza dough folded and air fried into a crispy, puffy pocket, then stuffed with crispy popcorn shrimp, basil pesto, spicy pickled cherry peppers, and shredded parmesan. Serve with marinara on the side for dipping.
Ingredients
- 1 pound store-bought pizza dough
- 2 tablespoons olive oil, plus more for the surface
- 1 pound frozen popcorn shrimp
- 4 to 6 tablespoons basil pesto (store-bought)
- About 20 to 24 slices jarred pickled cherry peppers (hot or mild)
- 4 tablespoons shredded parmesan cheese
- Fresh basil leaves (optional)
- Cooking spray for the air fryer basket
- Jarred marinara sauce for dipping
Instructions
- Remove the pizza dough from the refrigerator and follow package instructions to bring it to room temperature, at least 30 to 60 minutes. Cold dough is difficult to stretch and will spring back as you work with it. If that happens, cover it with a towel, let it rest 10 minutes, and try again.
- Cook the popcorn shrimp according to package directions. Remove any tails and set aside.
- Divide the dough in half. On a lightly floured surface, roll or stretch each piece into a thin round (leaning towards an oval), a little less than ½-inch thick and 9 to 10 inches across. The thickness of the dough matters - if it's too thin, it will turn cracker-crisp in the air fryer. A little thicker means it gets puffy and still leaves room for filling. Brush the surface generously with olive oil, then fold in half, keeping the olive oil on the inside. The oil is what keeps the layers from fusing during cooking and creates the pocket.
- Preheat your air fryer to 450°F. Spray the basket with olive oil spray. Fold one piece of dough into a quarter round to make transferring easier, then unfold it inside the basket. Spray the top lightly with olive oil. Air fry for 4 to 5 minutes, checking at 2 to 3 minutes to confirm it's puffing and browning - every air fryer runs a little differently so adjust as needed. When the top is golden and lightly crisp, flip with tongs and air fry another 2 to 3 minutes until the bottom is lightly browned. Remove and repeat with the second piece.
- Let the bread cool for 2 to 3 minutes, then gently open from the folded edge. Spread 2 to 3 tablespoons of pesto on the bottom half of each sandwich. Pile on the popcorn shrimp. Top with 10 to 12 slices of cherry peppers and 2 tablespoons of parmesan. Fresh basil if desired. Serve immediately with warm marinara on the side for dipping.
Notes
- Preheat your air fryer just as you would a pizza oven. The heat from the start is what drives the puff.
- If you grabbed larger shrimp with tails still attached: just pull them off before building the sandwich. Takes about 30 seconds.
- Both sandwiches can be cooked sequentially while you assemble the first one. The bread holds well for a few minutes before filling.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Air Fryer
- Cuisine: American, Italian
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