Pizza Toast Upgraded Layers (Printable Version)

Thick sourdough topped with tomato sauce, layered cheeses, and savory toppings broiled to melty goodness.

# Components:

→ 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 - 15 ml extra-virgin olive oil

→ Cheese

05 - 60 ml shredded mozzarella cheese
06 - 30 ml shredded provolone cheese
07 - 2 tbsp grated Parmesan cheese

→ Toppings (optional)

08 - 8 to 10 slices pepperoni or salami (omit for vegetarian)
09 - Quarter of a small red onion, thinly sliced
10 - 60 ml sliced black olives
11 - Quarter of a bell pepper, thinly sliced
12 - Fresh basil leaves for garnish

→ Seasoning

13 - 1/2 tsp dried oregano
14 - Freshly ground black pepper, to taste
15 - Red pepper flakes, to taste

# Directions:

01 - Set oven broiler to high and line a baking sheet with foil or parchment paper.
02 - Mix marinara sauce, minced garlic, and olive oil in a small bowl until well blended.
03 - Lightly toast the sourdough slices using a toaster or under the broiler until golden brown.
04 - Evenly apply a generous layer of garlicky tomato sauce onto each slice of toasted bread.
05 - Sprinkle half of the shredded mozzarella and provolone evenly over the sauce-covered bread slices.
06 - Distribute your chosen toppings such as pepperoni, red onion, olives, and bell pepper over the cheese.
07 - Top with the remaining mozzarella, provolone, and all grated Parmesan cheese.
08 - Sprinkle dried oregano and freshly ground black pepper evenly over the assembled slices.
09 - Place the baking sheet under the broiler for 3 to 5 minutes until cheese is melted, bubbling, and golden brown.
10 - Remove from oven, garnish with fresh basil leaves and a pinch of red pepper flakes, then serve immediately.

# Expert Tips:

01 -
  • Ready in 20 minutes flat, with zero complicated techniques—just assembly and broil.
  • The cheese layering trick means every bite has that perfect melty-gooey texture instead of one thick rubbery layer.
  • Infinitely customizable, so you can use whatever you have in your fridge without it falling apart.
02 -
  • Don't skip the light toast step—it's the difference between crispy-edged pizza toast and a soggy, sad sandwich.
  • Watch the broiler like a hawk; cheese goes from perfect to burnt in about 30 seconds once it starts bubbling hard.
  • Garlic can burn and turn bitter under direct broiler heat, so mixing it into the sauce instead of sprinkling it on top saves you from that mistake.
03 -
  • If your broiler is intense and your bread keeps getting too dark before the cheese melts, move the rack down another notch so the heat is less direct.
  • Prep all your toppings before you start toasting the bread—broilers wait for no one, and you'll be grateful for the five seconds it saves.
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