Save Last Tuesday night found me standing in front of the open fridge at 11 PM, too tired to cook real pizza but absolutely unwilling to settle for plain toast. That is when the magic happened. I smeared some leftover marinara on sturdy sourdough, piled on three kinds of cheese, and threw it under the broiler. Five minutes later I was eating something that satisfied every pizza craving I have ever had, without the dough drama or hour long rising time.
My youngest sister stumbled into the kitchen while I was pulling the first batch from the oven, drawn by the smell of bubbling cheese and toasted garlic. She looked skeptical until I slid a slice toward her. One bite later she was demanding I make another batch, and we ended up sitting on the kitchen floor eating pizza toast straight from the baking sheet while planning our weekend.
Ingredients
- Thick sourdough or country style bread: The sturdy structure holds up under sauce and cheese without turning soggy, and the tangy flavor complements the tomato perfectly
- Good quality marinara sauce: Since the sauce is the star flavor, use one you actually like eating on pasta
- Minced garlic clove: Fresh garlic melts into the sauce better than garlic powder, creating those aromatic pockets of flavor
- Extra virgin olive oil: This adds richness and helps the sauce cling to every crumb of bread
- Shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the bread wet
- Shredded provolone cheese: Adds sharpness and superior meltability that mozzarella alone cannot achieve
- Grated Parmesan cheese: Creates a salty, umami rich crust on top that transforms the whole dish
- Pepperoni or salami: The cured meat gets wonderfully crisp and concentrated under the broiler
- Thinly sliced red onion: Raw onion might seem aggressive but the high heat tames it into something sweet and mellow
- Sliced black olives: Briny pops that cut through all that rich cheese
- Fresh basil leaves: Adding them after baking preserves their bright, peppery sweetness
Instructions
- Fire up the broiler:
- Move your oven rack to the upper position and let the broiler get ripping hot while you line a baking sheet with foil for easy cleanup
- Make the magic sauce:
- Whisk together marinara, minced garlic, and olive oil until the garlic is evenly distributed throughout the sauce
- Toast the foundation:
- Give the bread slices a quick toast so they develop a slight crunch, which prevents the final product from becoming soggy
- Spread it thick:
- Layer that garlicky sauce generously over each slice, going all the way to the edges
- First cheese layer:
- Sprinkle half the mozzarella and provolone over the sauce, creating a base that will glue the toppings in place
- Add your personality:
- Arrange whatever toppings make you happy across the cheesy surface
- Cap it with more cheese:
- Pile on the remaining mozzarella and provolone, then dust everything with Parmesan for that golden crust
- Season boldly:
- Sprinkle oregano and black pepper over the top
- Broil until magnificent:
- Slide under the broiler for three to five minutes, watching closely until the cheese bubbles and turns golden brown in spots
- Finish with flair:
- Scatter fresh basil and a pinch of red pepper flakes before serving immediately
Pin it This recipe saved dinner during a chaotic week when my kitchen counter was buried under paperwork and my energy reserves were at zero. Now it has become my secret weapon for those nights when I want comfort food but cannot face the effort of a full meal.
Bread Matters More Than You Think
After testing every bread in my pantry, I learned that the thick cut sourdough is worth seeking out. Regular sandwich bread collapses under the weight of the toppings, and bagels get too tough. The open crumb of sourdough creates little air pockets that crisp up beautifully while providing enough structure to hold everything together without making a mess.
The Cheese Strategy That Changed Everything
I stumbled upon the three cheese approach by accident when I ran out of mozzarella halfway through making these. The provolone adds a sharpness that cuts through the rich tomato sauce, while the Parmesan on top creates those incredible crispy cheese edges that everyone fights over. Now I never make it any other way.
Topping Combinations That Work
Start with the classic pepperoni and onion combo, then experiment based on what you have on hand. The broiler concentrates flavors more than regular baking, so a little goes a long way.
- Sautéed mushrooms and thyme pair beautifully with the provolone
- A drizzle of hot honey right before serving adds sweet heat that cuts the richness
- Fresh arugula piled on top after broiling brings a peppery bite
Pin it Perfect for late night cravings, quick lunches, or feeding a crowd without breaking a sweat.
Frequently Asked Questions
- → What is the best bread for this dish?
Thick slices of sourdough or country-style bread work best as they hold toppings well and toast evenly.
- → Can I customize the toppings?
Absolutely, you can add pepperoni, olives, bell peppers, onions, or any favorite toppings to suit your taste.
- → How do I make it vegetarian-friendly?
Simply omit meat toppings and use vegetarian cheese options to keep the dish vegetarian.
- → What is the ideal broiling time?
Broil for 3 to 5 minutes until the cheese is melted, bubbly, and lightly golden for the best texture.
- → Can gluten-free bread be used?
Yes, gluten-free bread is a suitable substitute to accommodate dietary restrictions without altering the flavor.