Save Pin I stumbled onto pizza toast by accident one Tuesday afternoon when I had leftover sourdough staring at me from the counter and a craving I couldn't quite name. Instead of making a sandwich, I grabbed what felt right—tomato sauce, a handful of cheese, some pepperoni—and shoved it under the broiler. Five minutes later, my kitchen smelled like a pizzeria, and I realized I'd accidentally created something I'd never want to eat any other way again.
The first time I made this for someone else, my roommate walked in mid-broil and literally asked what I was cooking because the smell had filled our entire apartment. She ate one and never asked for anything else when she was hungry at home. That's when I knew this wasn't just snack food—it was the kind of thing people remember.
Ingredients
- Thick sourdough or country-style bread: Two generous slices make the foundation sturdy enough to hold all those layers without getting soggy in the middle.
- Good-quality marinara sauce: Half a cup mixed with minced garlic and olive oil becomes a flavor base that transforms the whole thing—cheap sauce won't carry the same weight.
- Shredded mozzarella cheese: Half a cup is your workhorse cheese, the one that gets stretchy and bubbly.
- Shredded provolone cheese: A quarter cup adds a subtle sharpness that keeps it from tasting one-note.
- Grated Parmesan cheese: Two tablespoons scattered on top gets you those little crispy, nutty bits.
- Pepperoni or salami slices: Eight to ten slices (or skip entirely if you're vegetarian) add texture and salt in the right proportion—too much and it overpowers.
- Optional toppings: Red onion, black olives, bell pepper, fresh basil—choose what sounds good; the magic is in not overthinking it.
- Seasonings: Dried oregano, black pepper, and red pepper flakes are your finishing touches that make it taste intentional.
Instructions
- Get your oven ready:
- Set the broiler to high and line your baking sheet with foil or parchment paper so cleanup is effortless.
- Make the sauce shine:
- In a small bowl, stir together marinara, minced garlic, and olive oil until they're fully combined and fragrant.
- Toast the bread lightly:
- Pop your bread slices into a toaster or under the broiler for just a minute or two until they're golden but still have some give—this prevents them from turning hard as a rock later.
- Spread and layer:
- Generously coat each slice with the garlicky sauce, then sprinkle half your mozzarella and provolone over top, making sure to cover every inch.
- Add your toppings:
- Scatter pepperoni, onion, olives, or whatever you chose across the cheese layer—the cheese acts like glue to hold everything in place.
- Finish with cheese and seasoning:
- Top with the remaining mozzarella, provolone, and all the Parmesan, then sprinkle oregano and black pepper across the whole thing.
- Broil until melty and golden:
- Slide it under the broiler for three to five minutes, watching carefully because the line between perfectly melted and slightly burnt happens fast. You'll know it's ready when the cheese is bubbling and the edges have turned a light golden brown.
- Finish and serve:
- Pull it out, let it cool for exactly one minute so you don't burn your mouth, then top with fresh basil and a pinch of red pepper flakes if you like heat.
Save Pin There's something about pulling melted cheese from under the broiler that feels like a small win, no matter how basic the recipe is. My younger cousin called it "fancy pizza" the first time I made it for her, and I didn't correct her because in her mind, that's exactly what it became.
The Cheese Layers Matter More Than You Think
The three-cheese combo isn't just showing off; it's actually the secret to complexity. Mozzarella gives you melt, provolone adds a whisper of sharpness, and Parmesan brings salt and nutty flavor that bridges everything together. I've tried shortcuts with just one cheese, and it always feels flat by comparison. The layering also means some cheese stays creamy in the middle while some gets crispy at the edges—you get texture variation in every bite.
Toast Thickness Changes Everything
Thin bread will get soggy no matter what you do, and thin bread also means less structural integrity when you're biting through all those layers. Thicker bread—the kind that's almost an inch—gives you something to bite through while the insides stay warm and slightly chewy. Country-style loaves or thick-cut sourdough are worth seeking out specifically for this, because they hold their shape instead of collapsing into a cheese puddle.
Make It Your Own
The genius of pizza toast is that it invites experimentation without judgment. I've made versions with caramelized onions, roasted garlic cloves, sun-dried tomatoes, and even a drizzle of hot honey because I was in that kind of mood. The structure stays the same, so nothing ever falls apart, and you always end up with something delicious. Some nights I add fresh arugula after it comes out of the broiler, and some nights I keep it simple.
- Sautéed mushrooms or zucchini add moisture and earthiness without overwhelming the cheese.
- A small drizzle of hot honey or balsamic vinegar on top after broiling creates an unexpected sweet-savory moment.
- Don't be shy with seasoning—good black pepper and red pepper flakes are what make it taste intentional rather than plain.
Save Pin Pizza toast feels like you've done something fancier than you actually did, which is the whole appeal. It's honest food that tastes like care in ten minutes flat.
Recipe FAQs
- → What type of bread works best?
Thick slices of sourdough or country-style bread hold toppings well and toast nicely under the broiler.
- → Can I use different cheeses?
Yes, mozzarella, provolone, and Parmesan provide excellent melt and flavor, but you can substitute based on preference.
- → How long should I broil the toast?
Broil for 3 to 5 minutes until the cheese is melted, bubbling, and golden brown, watching carefully to avoid burning.
- → Are there vegetarian topping options?
Yes, omit meats and add vegetables like sliced olives, peppers, and onions for a vegetarian-friendly version.
- → Can this be adapted for dietary restrictions?
Swap gluten-free bread or dairy-free cheese to accommodate gluten intolerance or vegan diets while maintaining flavor.