Save There's something about the smell of sourdough hitting a hot broiler that makes everything feel possible in the kitchen. I stumbled onto this version of pizza toast completely by accident—I had thick slices of day-old sourdough, a container of marinara that needed using, and way too many cheese scraps in the fridge. What started as a late-night snack turned into the thing I crave at 3 PM on random Tuesdays now, the kind of dish that feels both fancy enough to serve friends and humble enough to eat alone standing at the counter.
I made this for my roommate on a gray Sunday morning when we were both pretending to be productive, and she literally stopped mid-sentence about her work email to ask for the recipe. That's when I knew it wasn't just a snack—it was the kind of dish that breaks through the noise of a regular day and reminds you why cooking for people matters.
Ingredients
- Sourdough or country-style bread, 2 thick slices: The chew and tang matter here; thin bread gets lost under all that cheese and toppings, so don't skimp on thickness or quality.
- Good-quality marinara sauce, 1/2 cup: This is your flavor foundation, so taste it before you use it—if it's sharp or overly sweet, that's what your toast will taste like.
- Garlic clove, 1 small, minced: Fresh garlic mixed into the sauce creates flavor depth that jarred garlic just can't match.
- Extra-virgin olive oil, 1 tbsp: It mellows the sauce and adds a subtle richness that builds when it hits the heat.
- Shredded mozzarella, 1/2 cup: This is your workhorse cheese; it melts fast and stretches beautifully, which is why the pull is so satisfying.
- Shredded provolone, 1/4 cup: Provolone adds a slightly tangy, nutty note that prevents the whole thing from tasting like plain melted cheese.
- Grated Parmesan, 2 tbsp: It crisps up on top and brings a salty, umami punch that makes people ask what the secret is.
- Pepperoni or salami, 8–10 slices: Don't be shy; the edges get crispy and the fat renders into the cheese, which is kind of magical.
- Red onion, 1/4 small, thinly sliced: It brings acidity and crunch; raw is better than cooked here because it keeps its bite.
- Black olives, 1/4 cup, sliced: They add brininess and earthiness, plus those little pockets of flavor that make each bite interesting.
- Bell pepper, 1/4, thinly sliced: Any color works, but red or yellow adds sweetness that balances the savory elements.
- Fresh basil leaves: Added at the very end so the heat doesn't wilt away all its brightness and personality.
- Dried oregano, 1/2 tsp: Sprinkle it on before broiling so it toasts and deepens in flavor.
- Black pepper and red pepper flakes, to taste: These are your final-moment tweaks; taste as you go and add what feels right.
Instructions
- Get your oven ready:
- Turn your broiler to high and line a baking sheet with foil or parchment—this catches all the good cheese drips and makes cleanup actually painless.
- Make your sauce:
- Whisk marinara with minced garlic and olive oil in a small bowl; let it sit for a minute so the garlic can wake up and flavor everything.
- Toast your bread:
- Give each slice a quick pass in the toaster or under the broiler until it's golden and set, but still flexible enough to handle without cracking.
- Build your base:
- Spread the garlicky sauce generously over each slice—be confident, this is your flavor layer and it matters.
- First cheese layer:
- Sprinkle half of the mozzarella and provolone over the sauce; this creates a buffer between the sauce and your toppings.
- Add your toppings:
- Layer pepperoni, onion, olives, peppers—whatever you chose, scatter them evenly so no bite is plain.
- Top it off:
- Finish with the remaining mozzarella, provolone, and all the Parmesan on top; the Parmesan on the outside is what creates those crispy golden edges.
- Season:
- Dust with oregano and black pepper, being careful not to go too heavy or the flavors become one-note.
- Broil:
- Watch it closely—you want the cheese bubbling and starting to brown at the edges, which usually takes 3–5 minutes depending on your broiler's mood.
- Finish and serve:
- Pull it out, scatter fresh basil over the top while it's still hot, hit it with a pinch of red pepper flakes if you like heat, and eat it immediately while the cheese is still stretching.
Save I'll never forget the moment my seven-year-old nephew took his first bite and declared it 'fancy pizza without the pizza,' which somehow captured exactly why this dish feels special. It's uncomplicated, but it never tastes rushed or like a shortcut—it tastes like someone cared enough to layer things properly.
Why the Sourdough Matters
The tang in sourdough cuts through the richness of all that cheese in a way white bread never could. Day-old bread is actually better than fresh here because it's drier and holds up to the toppings without getting soggy or collapsing. If you only have fresh sourdough, pop it in the toaster first to dry it out—that minute of planning ahead makes a real difference in the texture of your finished toast.
The Cheese Strategy
Using three different cheeses isn't overcomplicated, it's strategic. Mozzarella gives you that classic melt and stretch, provolone adds complexity and depth, and Parmesan gets crispy and turns golden brown on top, which is where most of the texture excitement happens. You could use just mozzarella and it would still be good, but you'd be missing the moments when you hit that nugget of provolone or bite through a crispy Parmesan edge.
Topping Freedom and Flavor Balance
The beauty of this toast is that it adapts to whatever you have on hand, but there's a rhythm to it: you want salty-savory elements (pepperoni, olives), bright acidic notes (red onion, fresh basil), sweetness to balance it all (red bell pepper), and herbs to tie everything together. If you're adding something hearty like sautéed mushrooms, skip the pepperoni to avoid it becoming too meat-heavy. If you're feeling adventurous, a drizzle of hot honey on top right before serving creates a sweet-spicy contrast that sounds wild but absolutely works.
- Try it with arugula or spinach for something fresh and grounding.
- A thin spread of pesto under the marinara layer changes everything in the best way.
- Don't skip the fresh basil at the end, even if it seems like a small thing—it's the flavor moment that ties the whole thing together.
Save This is the kind of toast that works for a quick solo lunch, a casual brunch with friends, or when you want something that tastes a little more thought-out than it actually is. Make it once, and it becomes the thing you crave and the thing you make for other people.
Recipe Q&A
- → What bread works best for this toast?
Thick slices of sourdough or country-style bread provide a sturdy base and absorb the toppings well without getting soggy.
- → Can I use different cheeses?
Yes, mozzarella, provolone, and Parmesan create a melty, flavorful blend, but feel free to experiment with other melty cheeses.
- → How do I get the cheese bubbly and golden?
Use the oven broiler on high and place the toast close to the heat source for 3-5 minutes watching carefully to avoid burning.
- → Are there vegetarian options for toppings?
Absolutely! Skip the meats and add vegetables like bell peppers, olives, onions, or fresh basil for vibrant flavor.
- → Can this be made gluten-free or vegan?
Use gluten-free bread and dairy-free cheese alternatives to accommodate gluten-free or vegan preferences.