Pin The first time I made pizza toast wasn't planned—I had thick slices of sourdough, a jar of marinara, and a craving that wouldn't quit. What started as a quick lunch became something I couldn't stop thinking about, especially when I discovered that layering different cheeses and letting them bubble under the broiler creates these pockets of melty, golden perfection. Now it's the toast I make when I want something restaurant-quality in under twenty minutes, without the delivery app fees or the wait.
I made this for my roommate on a Tuesday night when they came home stressed about work, and watching their face light up when they pulled it out of the oven—that moment when the cheese was still bubbling and the basil hit the heat—reminded me that sometimes the simplest meals are the ones that matter most.
Ingredients
- Thick sourdough or country-style bread: Quality bread is everything here; the thicker slices hold all those cheese layers without getting soggy, and sourdough's tang plays beautifully against the tomato sauce.
- Good-quality marinara sauce: This is your flavor foundation, so don't skip the good stuff—it makes a noticeable difference in the final taste.
- Garlic and olive oil: Mincing fresh garlic and mixing it into the sauce adds a warmth and depth that bottled garlic powder simply can't match.
- Shredded mozzarella: The bulk of your cheese layer; it melts smoothly and creates those beautiful strings when you pull the toast apart.
- Shredded provolone: This adds a sharper, slightly tangy note that keeps the toast from tasting one-dimensional.
- Grated Parmesan: The finishing cheese that gets a little crispy and adds a salty, umami punch that ties everything together.
- Toppings (pepperoni, onion, olives, bell pepper): Choose what speaks to you; I've learned that thin-sliced red onions bring a surprising brightness, and pepperoni's fat renders slightly under the broiler heat, flavoring the cheese around it.
- Dried oregano and red pepper flakes: These seasonings bloom under the heat and remind you this is inspired by Italy, even if it's the quickest version possible.
Instructions
- Preheat and prep:
- Get your broiler screaming hot and line a baking sheet with foil so cleanup is effortless. There's no point in making something this quick if you're scrubbing a pan afterward.
- Make garlicky sauce:
- Whisk minced garlic into your marinara with a glug of olive oil—this simple step transforms the sauce from one-note to something with real character that coats the bread.
- Toast your bread:
- Give the bread a quick pass under heat just until the edges start to turn golden. You want it firm enough to hold the toppings, not so toasted that it becomes brittle.
- Layer one: the sauce:
- Spread that garlicky marinara generously over each slice—don't be shy here, because this is where the flavor lives.
- Layer two: first cheese round:
- Sprinkle half your mozzarella and provolone over the sauce, letting it settle into the sauce's texture.
- Layer three: toppings:
- Add whatever toppings call to you, distributing them so every bite gets something interesting. I've found that spacing pepperoni out rather than piling it on creates better cheese-to-topping ratio.
- Layer four: final cheese:
- Top with the remaining mozzarella, provolone, and all the Parmesan. The Parmesan on top is your insurance policy for that crispy, golden finish.
- Season:
- Scatter dried oregano and black pepper across the top, then slide it under the broiler.
- Broil until it's alive:
- Watch it closely for 3 to 5 minutes—you're looking for the cheese to bubble and just barely turn golden at the edges. Pull it too early and it's good; leave it a minute too long and the bottom catches, but it's still delicious.
- Finish and serve:
- Fresh basil and a tiny pinch of red pepper flakes go on while it's still hot, so they warm slightly and release their flavor.
Pin There's something about standing in front of an open broiler, watching cheese bubble and the edges of bread turn golden, that makes you feel like you're actually cooking something real instead of just assembling quick food. That moment right before you pull it out, when the smell hits you and everything's working, that's when pizza toast stops being a snack and becomes something you want to eat every week.
The Broiler is Your Friend
Most people avoid broilers because they seem temperamental, but they're actually perfect for this—the direct heat from above melts cheese faster than a regular oven and creates that slightly charred, crispy top layer that makes this toast taste so much better than anything baked. The key is respecting its speed; it's the difference between glossy, melted cheese and burnt mistakes, so stay in the kitchen those few minutes.
Cheese Layering Changes Everything
I used to dump all the cheese on at once, and the toast was fine but one-note. Splitting the mozzarella and provolone into two layers means the bottom layer gets absorbed into the sauce and bread, creating depth, while the top layer stays visible and melty—it's a small trick that makes the whole thing feel more intentional. Parmesan on top is non-negotiable; it adds that crispy, salty finish that makes you reach for another slice.
Make It Yours
The beauty of pizza toast is that it's a canvas, not a rigid recipe. I've thrown caramelized onions on it when I had time, tried it with roasted red peppers from a jar, and even drizzled hot honey on top for something sweet and spicy that shouldn't work but absolutely does.
- Sautéed mushrooms add an earthy, umami quality that makes the toast feel almost fancy.
- A handful of fresh arugula piled on right after it comes out of the broiler gives brightness and a peppery kick.
- Don't forget that this pairs brilliantly with a simple green salad or tomato soup for a meal that feels complete.
Pin This is the toast that convinced my roommate that home cooking beats takeout every time, and the one I make when I want something that feels indulgent but doesn't require the usual effort. Make it tonight.
Recipe FAQ
- → What bread works best for optimal texture?
Thick sourdough or country-style bread is ideal for absorbing sauce while staying crisp after broiling.
- → How can I ensure cheese melts evenly?
Layer cheeses evenly and broil close to the heat source for 3-5 minutes, watching carefully to avoid burning.
- → Can toppings be customized without affecting cooking time?
Yes, thinly sliced vegetables or cured meats work well and maintain similar cooking time under the broiler.
- → What can enhance the tomato sauce flavor?
Adding minced garlic and extra-virgin olive oil to the marinara sauce enriches the savory base for the toast.
- → Any tips for making this dish vegan-friendly?
Use dairy-free cheese substitutes and select plant-based toppings; gluten-free bread works for dietary needs as well.