Upgraded TikTok Pizza Toast

I discovered pizza toast by accident on a Tuesday night when I was too hungry to wait for delivery. My sourdough from the farmer's market was sitting on the counter, and instead of making a sandwich, I grabbed the broiler pan and started layering things I loved. That first bite—the crispy bread, the molten cheese, the way the garlic-tomato sauce cut through all that richness—changed how I think about snacks. Now it's the first thing I make when I want something that feels like real food but comes together in the time it takes to preheat the oven.

I made this for my roommate after she complained about being tired of the same salads for lunch, and watching her face when she bit into the first slice was worth every minute. She asked for the recipe before she finished eating, which is always the sign that something actually works. Now it's become our Saturday morning thing—we'll text "pizza toast?" and there's never a no.

Ingredients

• Sourdough or country-style bread, 2 thick slices: Thick-cut bread holds the layers without getting soggy and gets that perfect golden edge when broiled. Don't use thin sandwich bread—it'll burn before the cheese melts.
• Good-quality marinara sauce, 1/2 cup: This is where the flavor lives, so don't skimp; a jarred sauce with actual tomatoes and herbs makes a real difference.
• Garlic clove, 1 small, minced: Mixes into the sauce and infuses everything with that savory backbone that makes people ask what you did differently.
• Extra-virgin olive oil, 1 tbsp: Adds richness to the sauce and helps the broiler create those crispy, charred edges.
• Shredded mozzarella cheese, 1/2 cup: The workhorse cheese that melts evenly and creates those gooey, pull-apart strings.
• Shredded provolone cheese, 1/4 cup: Adds a mild, slightly smoky depth that plain mozzarella alone can't give you.
• Grated Parmesan cheese, 2 tbsp: The final layer that gets crispy and adds umami punch—don't skip this one.
• Pepperoni or salami, 8–10 slices (optional): Cups slightly in the heat and releases its oils into the cheese, but it's totally fine to leave it off if you're going vegetarian.
• Red onion, 1/4 small, thinly sliced: Brings brightness and a gentle bite that balances the richness.
• Black olives, 1/4 cup sliced: Their saltiness cuts through the cheese beautifully and adds texture.
• Bell pepper, 1/4, thinly sliced: Softens under the broiler and adds natural sweetness without much effort.
• Fresh basil leaves, for garnish: Add these after broiling so they stay bright and don't turn black.
• Dried oregano, 1/2 tsp: Brings Italian flavor that feels intentional rather than random.
• Freshly ground black pepper and red pepper flakes, to taste: Black pepper adds depth, and red flakes bring heat right at the end for people who want it.

Instructions

Preheat and prep:

Turn your oven broiler to high and line a baking sheet with foil or parchment—this saves cleanup and gives you even heat. If your broiler heats from the top, you want everything ready to go the second it's hot.

Build the sauce:

In a small bowl, whisk together marinara, minced garlic, and olive oil until it's smooth and slightly loose. Taste it and adjust the garlic if you want more bite.

Toast the bread:

Pop your bread slices under the broiler for 1–2 minutes until they're lightly golden and slightly firm—just enough to give them structure so they don't collapse under all those layers.

Sauce layer:

Spread a generous, even coat of the garlicky sauce over each slice, leaving just a tiny border so cheese doesn't spill onto your pan. You want enough to taste it in every bite.

First cheese layer:

Sprinkle half of the mozzarella and provolone over the sauce in an even layer—this middle layer melts and creates that stretchy, gooey quality that makes pizza toast irresistible.

Add toppings:

Layer on whatever toppings you're using—pepperoni, onion, olives, peppers. Don't overcrowd; the cheese still needs to bubble up and brown.

Final cheese layer:

Top with the remaining mozzarella and provolone, then finish with all the Parmesan. The Parmesan gets crispy and creates that perfect golden crust.

Season:

Sprinkle oregano and black pepper over the top—this is your flavor insurance.

Broil:

Put it under the broiler for 3–5 minutes, watching closely. You're looking for the cheese to bubble vigorously around the edges and turn golden brown on top. Every oven is different, so don't walk away.

Finish and serve:

Pull it out, scatter fresh basil over the top while it's still hot, add a pinch of red pepper flakes if you like heat, and serve immediately while the cheese is still melting.

Save

There's something about standing in front of an open broiler, watching the cheese bubble and brown, that makes you feel like you're actually cooking something real. My neighbor smelled it once and asked if I was making homemade pizza, and I realized that's exactly what this tastes like—just faster and less complicated.

Why Thick Bread Matters

Thin bread disappears under the weight of all those layers and the broiler heat. Thick-cut sourdough or country bread acts like a platform—sturdy enough to support the toppings and durable enough to get crispy on the bottom while the cheese melts on top. I've tried regular sandwich bread and it turned into toast soup. Go thick, or don't go at all.

Customizing Your Toast

This recipe is actually just a framework. I've made it with caramelized onions and fresh arugula, with jalapeños and a drizzle of hot honey, with leftover roasted mushrooms and garlic, with literally whatever was in the fridge that day. The only rule is that you need good bread, good sauce, and enough cheese to make it all come together. Everything else is up to you and what sounds good.

Making It Your Own

Some mornings I'll add a fried egg on top after broiling, or a handful of spinach mixed into the sauce. Other times I'll use pizza sauce instead of marinara, or add anchovies if I'm in that mood. Once I even drizzled truffle oil on top and felt very fancy for approximately one minute before realizing it's still just fancy toast. The flexibility is part of why I make this so often.

• If you want a lighter version, use half the cheese and load up on vegetables instead.
• Make this in a toaster oven if you don't want to heat up a full oven.
• Leftover pizza toast reheats beautifully in a toaster oven if you ever somehow have leftovers.

Save

Pizza toast is one of those recipes that proves you don't need hours or a long ingredient list to make something you actually want to eat. It's become my answer to that 7 p.m. moment when I'm hungry, tired, and don't want to overthink dinner.

Common recipe questions

→ What kind of bread works best?

Thick slices of sourdough or country-style bread provide a sturdy base and absorb the sauce well without sogging.

→ Can I use different cheeses?

Yes, combining mozzarella, provolone, and Parmesan offers rich melt and flavor, but other melty cheeses like cheddar or fontina also work.

→ How long should I broil the toast?

Broil for 3–5 minutes until the cheese bubbles, melts completely, and develops golden brown spots.

→ Are there vegetarian options?

Omit meat toppings and use vegetarian cheese alternatives to keep it vegetarian-friendly.

→ What toppings complement this dish?

Thinly sliced red onion, black olives, bell pepper, or fresh basil add texture and freshness to balance the rich cheeses.