Pin It The first time I made this, I was standing in my kitchen on a random Tuesday evening, scrolling through my phone while waiting for dinner inspiration to strike. I stumbled on a video of someone broiling cheese on toast, and something about the way it bubbled and turned golden just clicked. I had sourdough in the pantry, a jar of marinara that had been sitting there for weeks, and a handful of cheeses in the fridge. Twenty minutes later, I was pulling this out of the broiler, and my kitchen smelled like a pizzeria. It's become my go-to when I want something that feels indulgent but doesn't require any real effort.
I made this for my roommate when she came home late from work, completely exhausted, and she literally closed her eyes while eating it. That's the moment I realized this wasn't just a snack—it was the kind of thing that turns a rough day around. Now whenever anyone says they're hungry but too tired to think about cooking, I suggest this.
Ingredients
- Thick slices sourdough or country-style bread: The heartier the bread, the better it holds up to broiling without falling apart; I use about 2 slices per person and don't worry about them being perfectly uniform.
- Good-quality marinara sauce: This is your flavor foundation, so don't cheap out here; a half cup mixed with minced garlic and a tablespoon of olive oil becomes something much more complex than store-bought.
- Shredded mozzarella cheese: Half a cup gives you that classic melty base; low-moisture mozzarella works better than fresh because it browns instead of getting watery.
- Shredded provolone cheese: A quarter cup adds a subtle tang that keeps the toast from tasting one-dimensional.
- Grated Parmesan cheese: Two tablespoons scattered on top is your secret weapon for that crispy, golden finish.
- Pepperoni or salami: Eight to ten slices, and I like to slightly overlap them so they crisp up at the edges rather than just laying flat.
- Fresh toppings (red onion, olives, bell pepper): Keep them thin and sparse enough that they cook through in the broiler's short window.
- Dried oregano, black pepper, red pepper flakes: These three finish the job with heat and earthiness.
Instructions
- Get your broiler ready and assemble your workspace:
- Turn your oven broiler to high and line a baking sheet with foil or parchment (trust me, cleanup matters when you're craving this). Grab a small bowl and mix your marinara with the minced garlic and olive oil, stirring it until the garlic is distributed and the sauce smells alive.
- Toast your bread until golden:
- Whether you use a toaster or slide it under the broiler for a minute, you want those slices firm enough to support the weight of cheese and toppings without getting soggy. Don't skip this step—it's the difference between pizza toast and bread soup.
- Build your first cheese layer:
- Spread the garlicky sauce generously over each slice, then sprinkle about half of your mozzarella and provolone on top. Think of this as the foundation that holds everything together.
- Add your toppings:
- Layer your pepperoni, onion, olives, or whatever else you're using, keeping them relatively thin so they heat through. This is where you can get creative, but remember the broiler doesn't have much time to work.
- Top with remaining cheese and seasoning:
- Scatter the rest of your mozzarella and provolone over the toppings, then sprinkle all the Parmesan across the top. Add a pinch of dried oregano and black pepper, which will toast slightly and deepen in flavor.
- Broil until golden and bubbling:
- Slide it under the broiler for 3 to 5 minutes, watching carefully as the cheese melts and gets those golden-brown edges. The moment you see bubbles and color, you're done—one extra minute and the cheese can go from perfect to slightly burned.
- Finish and serve:
- Pull it out, let it cool for just 30 seconds (the cheese is lava), tear off some fresh basil, and scatter it on top with a tiny pinch of red pepper flakes. Serve immediately while everything is still warm and the cheese is at its stretchiest.
Pin It There's something almost meditative about standing in front of a broiler, waiting for cheese to bubble and turn golden. It's such a simple thing, but it never fails to deliver a moment where you feel like you actually cooked something worthwhile.
The Broiler Is Your Best Friend
Most people are intimidated by broilers, but this recipe proves they shouldn't be. The high, direct heat is exactly what you need to melt cheese quickly while toasting the bread underneath without drying it out. Once you get comfortable with this one, you'll start broiling everything.
Variations That Actually Work
I've made this with sautéed mushrooms, torn arugula (added after broiling so it stays tender), and even a tiny drizzle of hot honey for sweetness and heat. Each version feels new, but the core technique stays exactly the same. The beauty of this recipe is that it adapts without losing its identity.
Timing and Pairing
This works as a quick lunch, a late-night snack, or even a light dinner when you pair it with something fresh. A simple green salad on the side cuts through the richness, or serve it alongside tomato soup for the kind of comfort meal that doesn't require much thinking.
- Make it vegan by swapping in dairy-free cheese and skipping the pepperoni without losing the soul of the dish.
- Gluten-free bread works beautifully here and toasts just the same, so don't hesitate to make that swap.
- Prep your toppings ahead of time so everything comes together in a true 10-minute rush when you're actually ready to eat.
Pin It This recipe proved to me that you don't need hours or complicated techniques to make something that feels special. Sometimes the best meals are the ones that come together almost by accident.