Description
A delicious and easy-to-make Pizza Toast recipe featuring crispy sourdough bread topped with garlic-infused olive oil, fresh tomatoes, melted mozzarella, Parmesan cheese, and fragrant basil leaves. Perfect for a quick snack or light meal.
Ingredients
Scale
Bread and Oil
- 4 large slices of sourdough bread or Artisan bread
- 1 Tablespoon extra-virgin olive oil (divided)
- 2 cloves garlic (minced)
Toppings
- 2 Roma tomatoes (sliced thin)
- 8 slices whole fat mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper (to taste)
- 6 fresh basil leaves (chiffonade)
Instructions
- Prepare Garlic Oil: In a small bowl, combine the extra-virgin olive oil and the minced garlic to infuse the oil with a robust garlic flavor that will enhance the bread.
- Toast the Bread: Brush the sourdough slices lightly with the garlic-infused olive oil on both sides. Toast the bread on a skillet or in a toaster oven until golden brown and slightly crispy, about 2-3 minutes per side.
- Assemble the Pizza Toast: Place the toasted bread slices on a baking sheet. Layer each slice evenly with thinly sliced Roma tomatoes, followed by two slices of whole fat mozzarella cheese.
- Add Parmesan and Seasoning: Sprinkle freshly grated Parmesan cheese over the top of each slice. Season with salt and freshly ground black pepper to taste.
- Bake the Toast: Preheat your oven to 375°F (190°C). Bake the assembled pizza toasts for about 8-10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and immediately top with chiffonade of fresh basil leaves. Serve warm for best flavor.
Notes
- Use fresh mozzarella for the best melty texture and taste.
- If you prefer a crispier toast, you can broil the pizza toast for the last 1-2 minutes but watch carefully to prevent burning.
- Feel free to add other toppings like olives or pepperoni to customize your pizza toast.
- This recipe works best with day-old sourdough to hold up under toppings without becoming soggy.
