Save to Pinterest The first time I saw pizza toast trending on my feed, I honestly rolled my eyes a little. Another viral food hack, probably overhyped. But around 3 PM on a random Tuesday, when I realized I had sourdough sitting on the counter and half a jar of marinara in the fridge, I gave it a shot. The smell that filled my kitchen when those cheese layers started bubbling under the broiler changed everything. Sometimes the internet actually gets it right.
I made these for my little sister when she came over to study last month. She took one bite, looked at me with wide eyes, and asked why I never made these when we were kids. Now she texts me every time she makes them, usually with some chaotic topping combination she invented. Its become our thing.
Ingredients
- 2 thick slices sourdough or country style bread: The sturdy texture holds up beautifully under layers of sauce and cheese without getting soggy
- 1/2 cup good quality marinara sauce: Splurge on the jar you actually like eating straight from the spoon
- 1 small garlic clove, minced: Fresh garlic makes the sauce taste like it simmered for hours even though it takes seconds
- 1 tbsp extra virgin olive oil: This is what makes the sauce feel rich and coats the bread perfectly
- 1/2 cup shredded mozzarella cheese: The classic melty cheese that creates those gorgeous cheese pulls
- 1/4 cup shredded provolone cheese: Adds a sharp tang that mozzarella alone cant provide
- 2 tbsp grated Parmesan cheese: Salty and nutty, this creates a gorgeous golden crust on top
- 8 to 10 slices pepperoni or salami: Totally optional but the way they curl and crisp at the edges is pure magic
- 1/4 small red onion, thinly sliced: Adds a sweet sharp bite that cuts through all the cheese
- 1/4 cup sliced black olives: Briny little pops of flavor that make everything taste better
- 1/4 bell pepper, thinly sliced: Fresh crunch and color that makes it feel like a real pizza
- Fresh basil leaves: Toss them on at the end for that bright aromatic finish
- 1/2 tsp dried oregano: Sprinkle this on for that classic pizza parlor aroma
- Freshly ground black pepper: A few cracks add warmth and depth
- Red pepper flakes: For heat lovers, this is non negotiable
Instructions
- Crank up the heat:
- Set your oven broiler to high and line a baking sheet with foil, because cheese that bubbles over is not fun to clean
- Make the magic sauce:
- Whisk together the marinara, minced garlic, and olive oil in a small bowl until everything is well combined
- Start with a solid foundation:
- Give your bread a quick toast either in your toaster or under the broiler until its just barely golden, which prevents soggy bread syndrome
- Slather on the sauce:
- Spread a nice thick layer of that garlicky tomato mixture all the way to the edges of each bread slice
- First cheese layer:
- Sprinkle half the mozzarella and provolone over the sauce, because bottom layers of cheese are just as important as top layers
- Add your personality:
- Pile on whatever toppings make you happy, whether that is pepperoni, veggies, or both
- Second cheese layer:
- Cover everything with the remaining mozzarella and provolone, then shower it with Parmesan for that golden crispy top
- Season like you mean it:
- Dust the whole thing with oregano and crack some fresh pepper over the top
- The broil moment:
- Slide it under the broiler for 3 to 5 minutes, but stay close and watch, because it goes from perfect to burned in seconds
- The finishing touch:
- Pull it out when the cheese is bubbling and gorgeously browned, then tuck in some fresh basil and hit it with red pepper flakes if you like heat
Save to Pinterest My roommate walked in while these were under the broiler and literally said, quote, what smells like a pizzeria in here. Now she demands I make extras whenever I turn the oven on. The broiler does something magical to cheese that regular baking just cannot replicate.
Bread Matters
I have tried this with everything from fancy artisan loaves to basic sandwich bread. The sourdough and country style breads win every time because they have the structural integrity to hold up under all those toppings without turning into mush. Thin sandwich bread gets sad and soggy way too fast.
Cheese Strategy
The double layer technique is not extra, it is essential. Bottom cheese layer adheres the toppings to the bread so you do not lose half your pepperoni in the first bite. Top cheese layer gets that gorgeous brown crust. Grating your own cheese makes a huge difference in melt quality too.
Make It Your Way
The beauty of this recipe is how adaptable it is to whatever you have on hand or whatever mood you are in. I have made breakfast versions, dessert versions, and everything in between. Your pizza toast should reflect your pizza soul.
- Try leftover roasted veggies from last nights dinner
- A drizzle of hot honey right before serving is absolutely divine
- Fried egg on top turns this into breakfast
Save to Pinterest Hope these become your 3 PM craving solution too. Honestly, they might just replace your takeout habit entirely.
Recipe FAQs
- → What bread works best for this toast?
Thick slices of sourdough or country-style bread provide a sturdy base that crisps nicely under the broiler.
- → Can I customize the toppings?
Absolutely! You can add pepperoni, salami, olives, onions, bell peppers, or any favorite toppings.
- → How do I achieve melty, bubbly cheese layers?
Layer the cheeses evenly and broil for 3–5 minutes until golden and bubbling to get that perfect melt.
- → Is it possible to make a vegan version?
Use dairy-free cheeses and omit meat toppings for a delicious vegan twist.
- → What are some good serving suggestions?
Enjoy with a simple green salad or a bowl of tomato soup to complement the flavors.