Pin It I discovered pizza toast by accident during a late-night kitchen experiment when I was too hungry to wait for actual pizza. Thick slices of sourdough, bubbling cheese, the kind that gets those gorgeous brown spots—suddenly I wasn't just making toast anymore. This version layers everything with intention: garlicky tomato sauce as the foundation, then cheese strategically placed so every bite has melty richness, finished under the broiler until it's basically pizza's cooler, faster cousin.
I made this for a friend who showed up unannounced on a random Tuesday, hungry and skeptical of my 'fancy toast' idea. By the time those first slices came out of the broiler, steaming and golden, they were already reaching for a plate. We sat on the kitchen counter eating them straight from the baking sheet, comparing notes on which cheese combination sang the loudest.
Ingredients
- Sourdough or country-style bread, 2 thick slices: Thicker bread means it won't get soggy and holds the toppings without falling apart.
- Good-quality marinara sauce, 1/2 cup: This is your flavor foundation, so don't skimp or grab the first jar you see.
- Garlic clove, 1 small, minced: One clove is enough to wake up the sauce without overpowering everything.
- Extra-virgin olive oil, 1 tbsp: Whisked into the sauce, it adds richness and helps the garlic infuse beautifully.
- Shredded mozzarella cheese, 1/2 cup: The workhorse cheese that stretches and browns; use part-skim if you want slightly less grease.
- Shredded provolone cheese, 1/4 cup: Adds a subtle tangy note that lifts the whole thing beyond basic melted cheese.
- Grated Parmesan cheese, 2 tbsp: Sprinkle this on top at the very end for a salty, crispy finish.
- Pepperoni or salami, 8–10 slices: Optional but recommended; the edges get crispy under the broiler and taste incredible.
- Red onion, 1/4 small, thinly sliced: Raw onion adds a sharp bite that balances all the cheese.
- Black olives, 1/4 cup sliced: Their briny saltiness cuts through the richness perfectly.
- Bell pepper, 1/4 sliced thin: Adds color and a light crunch that stands up to the heat.
- Fresh basil leaves: Add these only after broiling so they stay bright and fragrant.
- Dried oregano, 1/2 tsp: The classic pizza flavor that ties everything together.
- Black pepper and red pepper flakes, to taste: Layer your heat and spice the way you actually like it.
Instructions
- Get your broiler ready:
- Turn it on to high and let it actually preheat for a minute. A hot broiler means faster, more even browning.
- Build your sauce:
- Whisk the minced garlic and olive oil into the marinara right in a small bowl so the garlic has time to soften slightly in the oil.
- Toast the bread:
- Just a quick pass under the broiler or in the toaster until the surface is barely golden, not crispy all the way through. This gives it structure but keeps it tender underneath.
- Spread sauce generously:
- Don't be shy; that garlicky tomato base is too good to skimp on.
- First cheese layer:
- Mix the mozzarella and provolone together, then use about half of it. This creates a cheese cushion between the sauce and your toppings.
- Add your toppings:
- Scatter whatever you're using evenly so every bite gets something interesting.
- Final cheese crown:
- Use the remaining mozzarella and provolone, then top the whole thing with that Parmesan. This layering means you get cheese flavor throughout, not just on top.
- Season and broil:
- Sprinkle oregano and black pepper over everything, then slide it under the broiler for 3–5 minutes. Watch it carefully because broilers vary wildly; you want bubbling, golden cheese, not charcoal.
- Finish and serve:
- Fresh basil and a pinch of red pepper flakes go on right after it comes out of the oven while everything's still hot and the basil wilts slightly.
Pin It There's something satisfying about watching the cheese bubble and puff under the broiler, hearing it sizzle slightly, knowing that in moments you'll have something warm and comforting that tastes way better than it has any right to at 11 p.m. on a Tuesday. It stopped being 'just toast' the moment I realized how many people actually wanted seconds.
Why Broiling Wins Over Baking
A regular oven takes forever and won't give you that charred, bubbly cheese top that makes this recipe sing. The broiler's direct heat from above mimics a pizza oven's behavior, melting everything while crisping the surface simultaneously. Once you see that golden-brown cheese starting to bubble, you'll understand why speed and intensity matter here.
Customization That Actually Works
The beauty of this recipe is that it's a framework, not a rulebook. I've made versions with caramelized onions, roasted garlic, spicy pepperoni, fresh arugula added after broiling, even a drizzle of hot honey that made everyone at the table stop talking mid-bite. The only real requirement is that you keep the cheese-to-bread ratio generous and don't overcomplicate the sauce base.
Storage and Timing Tips
Pizza toast is best served immediately while the cheese is still stretchy and the bread has that perfect textural contrast. That said, I've successfully made these up to the broiling step, covered them, and finished them an hour later without any quality loss. If you have leftovers, a quick 90 seconds under the broiler brings them back to life better than a microwave ever could.
- Assemble everything before you turn on the broiler so you're not scrambling once the heat is on.
- If your broiler runs extra hot, position the rack a bit lower to slow the browning and prevent burnt toppings.
- Use a light hand with wet toppings like fresh tomatoes; they'll release moisture and make the bread soggy.
Pin It This recipe taught me that sometimes the best food isn't complicated—it's just good ingredients treated with attention and heat. Every time I make pizza toast now, it reminds me that the fastest meals can still feel special.
Recipe Questions & Answers
- → What kind of bread works best?
Thick slices of sourdough or country-style bread hold toppings well and toast nicely under the broiler.
- → Can I make this vegetarian-friendly?
Yes, simply omit pepperoni or salami and use vegetarian-friendly cheeses and toppings.
- → How do I get the cheese layers just right?
Layer mozzarella and provolone cheese before and after toppings, finishing with Parmesan for a gooey, flavorful melt.
- → What temperature should the broiler be set to?
Preheat your oven broiler to high for quick melting and browning of the cheese layers.
- → Are there variations to try?
Consider adding sautéed mushrooms, arugula, or a drizzle of hot honey for extra flavor twists.
- → How long does the broiling step take?
Broil the toast for 3 to 5 minutes until the cheese bubbles and turns golden brown.