Pizza Toast Upgraded Layers (Print Version)

Thick sourdough layered with garlic tomato sauce, melty cheeses, and fresh toppings baked to golden perfection.

# What You'll Need:

→ Bread

01 - 2 thick slices sourdough or country-style bread

→ Tomato Sauce

02 - 1/2 cup marinara sauce
03 - 1 small garlic clove, minced
04 - 1 tablespoon extra-virgin olive oil

→ Cheese

05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup shredded provolone cheese
07 - 2 tablespoons grated Parmesan cheese

→ Toppings (optional)

08 - 8 to 10 slices pepperoni or salami (omit for vegetarian)
09 - 1/4 small red onion, thinly sliced
10 - 1/4 cup sliced black olives
11 - 1/4 bell pepper, thinly sliced
12 - Fresh basil leaves, for garnish

→ Seasoning

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

# How to Make It:

01 - Set your oven broiler to high and line a baking sheet with foil or parchment paper.
02 - In a small bowl, stir together marinara sauce, minced garlic, and olive oil until evenly mixed.
03 - Lightly toast the sourdough slices in a toaster or under the broiler until slightly golden.
04 - Spread a generous layer of the garlicky tomato sauce evenly over each toasted bread slice.
05 - Sprinkle half of the mozzarella and provolone cheeses atop the tomato sauce on each slice.
06 - Distribute your choice of toppings such as pepperoni, onion, olives, and bell pepper over the cheese.
07 - Cover the toppings with the remaining mozzarella, provolone, and all of the Parmesan cheese.
08 - Sprinkle dried oregano and freshly ground black pepper evenly over the top layer.
09 - Place the prepared slices under the broiler for 3 to 5 minutes until the 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 -
  • It comes together in under twenty minutes, which means you can satisfy a serious craving without the delivery wait.
  • The broiler creates these incredible crispy, caramelized cheese edges that you simply cannot get any other way.
  • It feels fancy enough to serve to guests but casual enough to eat alone on a Tuesday night without guilt.
02 -
  • Do not walk away from the broiler; I learned this the hard way when my first batch went from golden to charred in what felt like thirty seconds.
  • The bread needs that initial light toasting, or moisture from the sauce will make it fall apart instead of staying crispy on top.
  • Layering the cheese in two stages makes a huge difference—the first layer anchors the toppings, and the second creates that gorgeous melted surface.
03 -
  • Slice your toppings thin so they cook through in the few minutes the broiler runs instead of staying raw or soggy.
  • Use a broiler-safe baking sheet because some pans warp under direct heat, and you want yours stable so toppings don't slide off.
  • The moment the cheese starts bubbling and turning golden is your cue to pull it out; one minute longer and the bottom of the bread can scorch.
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