Pizza Toast Upgraded Layers (Printable version)

Thick sourdough topped with garlicky tomato, layered cheeses, and savory toppings, broiled until golden and bubbling.

# Ingredient List:

→ 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 - 115 g shredded mozzarella cheese
06 - 30 g shredded provolone cheese
07 - 15 g grated Parmesan cheese

→ Toppings (optional)

08 - 8–10 slices pepperoni or salami (omit for vegetarian)
09 - 1/4 small red onion, thinly sliced
10 - 30 g sliced black olives
11 - 1/4 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

# How-To Steps:

01 - Set your oven broiler to high and line a baking sheet with foil or parchment.
02 - Combine marinara sauce, minced garlic, and olive oil in a small bowl.
03 - Lightly toast the bread slices in a toaster or under the broiler until just golden.
04 - Spread a generous layer of the garlicky tomato sauce evenly over each slice of toasted bread.
05 - Sprinkle half of the shredded mozzarella and provolone cheeses over the sauce on each slice.
06 - Arrange your selected toppings such as pepperoni, onion, olives, and bell pepper atop the cheese.
07 - Cover toppings with the remaining mozzarella, provolone, and the grated Parmesan cheese.
08 - Sprinkle dried oregano and freshly ground black pepper evenly across the top.
09 - Broil for 3 to 5 minutes until the cheese is melted, bubbling, and golden brown.
10 - Remove from oven and garnish with fresh basil leaves and a pinch of red pepper flakes. Serve immediately.

# Expert Advice:

01 -
  • It's faster than ordering delivery and tastes like you actually tried.
  • The broiler does all the work—no babysitting, no flipping, just watching it transform.
  • You can throw whatever you have on hand into it and it still works beautifully.
02 -
  • Don't walk away from the broiler—it goes from perfectly golden to burned in about 30 seconds, and watching it teaches you exactly when yours is done.
  • If your bread is too thin, it gets soggy; if it's too thick, the toppings cook before the sauce soaks in, so that middle-ground slice matters.
  • Letting the garlicky oil sit in the sauce for even a minute before spreading it makes a noticeable difference in how the flavors come through.
03 -
  • Use a baking sheet with raised edges so the cheese drips don't burn on your oven floor and create smoke.
  • If you like your toppings softer, add them before the sauce and cheese rather than on top; if you want them to stay more distinct, layer them between the cheese layers.
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