Margherita Pizza Toast at Home

Margherita Pizza Toast is dependable for a speedy and straightforward snack or meal. Toasted sourdough bread is topped with pizza sauce, sliced tomato and lots of melty mozzarella and parmesan cheese. Serve topped with fresh basil. Yields 2 servings but can be halved to serve 1 or doubled to serve more.

Pizza toasts are a nod to my early days of cooking.

Like most things, it has evolved over the years. When I first started making these, in the early 2000’s, I would use sandwich bread (which is still an option if that’s all you have) and pizza sauce in a squeeze bottle – again, no judgement if that’s what you have! Now I use sourdough, from-scratch pizza sauce and add slices of tomato, freshly grated parmesan and, of course, basil. However, they’re still only as satisfying.

You can make these for a speedy meal or snack – I like to serve these with a side salad or cut bell peppers and ranch dressing.

Dependable for busy weeknights or for days you’re simply not in the mood to cook.

For this Margherita Pizza Toast Gather:

• sourdough bread – Or other sturdy bread of your choice.
• salted butter – For toasting bread.
• pizza sauce – Kitchen-made or store-bought.
• mozzarella – Freshly grated is always go-to for melting.
• tomatoes – I like to use a heirloom, Roma or beefsteak.
• Italian seasoning – Use from-scratch or store-bought.
• kosher salt – Enhances the flavors and brings out the juices of the tomato.
• freshly ground black pepper – Adds distinct bite and flavor.
• parmesan cheese – Freshly grated is dependable.
• red pepper flakes – For savory spicy heat. (optional)
• fresh basil – For bright herbaceous flavor.

Toast The Bread:

Move an oven rack to the highest position and preheat your ovens broiler on high. Butter sourdough bread and toast in a skillet over medium to medium heat. Remove and transfer to a rimmed baking sheet.

Spread each slice with about 2 tablespoons pizza sauce.

NOTE: All amounts in this dish will depend on the size of your sourdough. My slices are smaller, larger slices will obviously need more to cover them.

Top with a little of the freshly grated Mozzarella cheese.

Next, add sliced tomato, a pinch of kosher salt, some freshly ground black pepper and a pinch or two of Italian seasoning (again, I eyeball the amounts).

Top with the remaining mozzarella and some freshly grated Parmesan cheese – to your liking.

Slip the pan under the broiler for a couple of minutes until the cheese has melted and is lightly golden in spots. Once done, immediately sprinkle with more parmesan cheese and add a little more Italian seasoning and red pepper flakes if desired.

Serve with fresh basil scattered over top.

Dependable little handheld pizza toast!

Enjoy! And if you give this Margherita Pizza Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!