Save The first time I made pizza toast, I wasn't trying to follow a trend—I was just hungry at 11 PM with a wedge of sourdough and some leftover marinara. What came out of the broiler was so unexpectedly good that I've been tinkering with the formula ever since. This version layers the cheese deliberately, lets the sauce get garlicky and glossy, and finishes with that exact moment when the cheese bubbles but hasn't burned. It's comfort food that feels a little fancy, which is honestly my favorite kind of thing to make.
I made this for my roommate on a Tuesday when she came home talking about some viral TikTok toast. She was skeptical until she bit into it, and then she got quiet in that way that means it's actually really good. She asked me to make it again the next day, and the day after that. That's when I knew I'd figured out something worth keeping.
Ingredients
- Sourdough or country-style bread, 2 thick slices: Use bread that's sturdy enough to hold all these toppings without getting soggy; a day-old loaf actually works better than fresh.
- Good-quality marinara sauce, 1/2 cup: Don't skimp here—this is your flavor foundation, so choose one you'd actually eat straight from the jar.
- Garlic clove, 1 small, minced: Raw garlic mixed into cool sauce blooms as everything broils, filling the kitchen with that unmistakable smell.
- Extra-virgin olive oil, 1 tbsp: This carries the garlic flavor and adds a silky richness to the sauce layer.
- Shredded mozzarella cheese, 1/2 cup: The workhorse cheese that gets stringy and bubbly; low-moisture mozzarella melts more evenly than fresh.
- Shredded provolone cheese, 1/4 cup: It adds a subtle sharpness that cuts through the richness and keeps things interesting.
- Grated Parmesan cheese, 2 tbsp: This finishes on top and browns beautifully, adding a salty, umami punch.
- Pepperoni or salami, 8–10 slices (optional): Arrange these under the second layer of cheese so they don't dry out.
- Red onion, 1/4 small, thinly sliced: The slight bite of raw onion stays present even after broiling.
- Black olives, 1/4 cup sliced: They soften slightly under the heat and add a briny earthiness.
- Bell pepper, 1/4, thinly sliced: Any color works; they stay a little crisp, which contrasts nicely with the melted cheese.
- Fresh basil leaves, for garnish: Tear or slice them just before serving so they don't bruise.
- Dried oregano, 1/2 tsp: This goes on before broiling so it infuses into the heat.
- Freshly ground black pepper, to taste: Add it generously; it brings out all the other flavors.
- Red pepper flakes, to taste: A pinch at the end gives you a little kick without overwhelming.
Instructions
- Get your broiler ready:
- Turn your oven broiler to high and line a baking sheet with foil or parchment. This takes just a minute, but it means your toast can go straight in when it's ready.
- Mix the sauce:
- In a small bowl, stir together the marinara, minced garlic, and olive oil. The garlic will float on the surface at first, but it'll distribute as you spread.
- Toast the bread lightly:
- Pop your bread into the toaster on a medium setting or hold it under the broiler for just 30 seconds on each side until it's barely golden. You want it sturdy but not crispy—it still needs to soften a little under all that cheese.
- Spread the sauce:
- Divide the garlicky sauce between both slices and spread it generously, all the way to the edges. Don't be shy here.
- First cheese layer:
- Sprinkle half of the mozzarella and provolone over the sauce. This layer creates a barrier that keeps the bread from getting too wet.
- Add your toppings:
- Layer on pepperoni, onion, olives, bell pepper—whatever you're using. Distribute them fairly evenly so each bite has something.
- Final cheese layer:
- Top with the remaining mozzarella, provolone, and all the Parmesan. The Parmesan on top will brown first, creating little crispy bits you're going to love.
- Season and broil:
- Sprinkle the oregano and black pepper over everything, then slide the whole sheet under the broiler. Watch it closely—this usually takes 3 to 5 minutes, and you're waiting for the cheese to bubble at the edges and turn light golden on top.
- Finish and serve:
- Pull it out, tear some fresh basil over the top, add a tiny pinch of red pepper flakes if you like heat, and eat it immediately while it's still melty and warm.
Save There was this one evening when I made this for myself after a long day, and I sat down with the plate and a cold drink, and for maybe five minutes, nothing else mattered except how good it tasted. It reminded me that the best meals aren't always complicated—sometimes they're just about being present and enjoying something warm and cheesy and right in front of you.
Why the Broiler Matters
Broilers are underrated. They hit from above with intense, direct heat that creates that golden, bubbly top without turning the whole thing into a brick. A regular oven would take twice as long and dry things out. The broiler gives you that restaurant-quality finish in minutes. It's the difference between pretty good and actually crave-worthy.
Cheese Layering as a Technique
Putting cheese both under and over your toppings is a small choice that changes everything. The first layer melts into the sauce and creates a seal, while the top layer browns and gets a little crispy at the edges. You end up with texture instead of just a flat blanket of melted cheese. It's the kind of thing you discover by accident once and then can't stop doing.
Room for Creativity
This is the kind of recipe that doesn't mind if you riff on it. Some nights I add sautéed mushrooms, other times I drizzle a tiny bit of hot honey after it comes out of the broiler. I've done it with arugula piled on after broiling, and it's been great. The foundation is solid enough that variations feel natural.
- Swap bread types—gluten-free, focaccia, ciabatta, even thick-cut Texas toast all work beautifully.
- Layer in sautéed spinach, caramelized onions, or roasted garlic for deeper flavor.
- Try dairy-free mozzarella and Parmesan if you're avoiding dairy, and it honestly still turns out great.
Save This recipe exists because I stopped overthinking dinner and started paying attention to what actually tastes good. Make it tonight, and you'll understand why it's become a regular rotation in my kitchen.
Recipe FAQs
- → What type of bread works best?
Thick slices of sourdough or country-style bread offer a sturdy base that crisps nicely under the broiler.
- → Can I use other cheese varieties?
Yes, substitutes like dairy-free cheese or other melty cheeses can be used to customize flavor or accommodate dietary needs.
- → How do I prevent the bread from becoming soggy?
Lightly toasting the bread before adding sauce helps keep it crisp under the melted cheese layers.
- → What toppings pair well with this dish?
Options like pepperoni, salami, red onion, olives, bell peppers, or fresh basil provide balanced savory notes and textures.
- → Is it possible to make this vegan?
Use dairy-free cheeses and omit meat toppings. Gluten-free bread can also be substituted for dietary preferences.