Pizza Toast Upgraded (Print Version)

Thick sourdough with garlicky sauce, melty cheeses, and savory toppings, broiled until golden and bubbling.

# What You'll Need:

→ Bread

01 - 2 thick slices sourdough or country-style bread

→ Tomato Sauce

02 - 120 ml good-quality marinara sauce
03 - 1 small garlic clove, minced
04 - 1 tbsp extra-virgin olive oil

→ Cheese

05 - ½ cup shredded mozzarella cheese
06 - ¼ cup shredded provolone cheese
07 - 2 tbsp grated Parmesan cheese

→ Toppings (optional)

08 - 8–10 slices pepperoni or salami (omit for vegetarian)
09 - ¼ small red onion, thinly sliced
10 - ¼ cup sliced black olives
11 - ¼ bell pepper, thinly sliced
12 - Fresh basil leaves, for garnish

→ Seasoning

13 - ½ tsp dried oregano
14 - Freshly ground black pepper, to taste
15 - Red pepper flakes, to taste

# Steps to Follow:

01 - Preheat the oven broiler to high and line a baking sheet with foil or parchment paper.
02 - Combine marinara sauce, minced garlic, and olive oil in a small bowl, mixing thoroughly.
03 - Toast the sourdough slices lightly using a toaster or under the broiler until just golden.
04 - Spread a generous layer of the garlic-infused tomato sauce evenly over each bread slice.
05 - Sprinkle half of the mozzarella and provolone cheeses over the sauce, add desired toppings, then top with remaining mozzarella, provolone, and all Parmesan cheese.
06 - Sprinkle dried oregano and freshly ground black pepper evenly over the assembled layers.
07 - Place under the broiler for 3 to 5 minutes until the cheese is melted, bubbling, and golden brown.
08 - Remove from oven, garnish with fresh basil leaves and a pinch of red pepper flakes, then serve immediately.

# Additional Tips::

01 -
  • It's ready in 20 minutes, making it perfect for those moments when you need real food fast, not just snacking.
  • The cheese layers create this addictive, gooey texture that somehow tastes fancier than it actually is.
  • You can build it exactly how you want—add pepperoni or go vegetarian, pile on olives or skip them entirely.
02 -
  • Broilers vary wildly—check at 3 minutes so you catch the moment the cheese bubbles but before it burns, then adjust timing next time.
  • Spreading the sauce thick enough is non-negotiable; thin sauce means dry toast, and that defeats the entire purpose.
  • Let it cool for exactly 30 seconds before eating so the cheese sets slightly and doesn't slide everywhere.
03 -
  • Use a broiler-safe baking sheet and keep it on the upper rack position for more even, faster cooking.
  • Taste your sauce before spreading it—if it needs salt or a pinch of sugar to balance acidity, fix it now rather than wishing you had later.
Return