Pepperoni and Margherita pizza toasts - the easiest recipes for when you're in the mood for a comforting and quick customizable snack! When you have a pizza craving these simple recipes will truly hit the spot!
When you're craving pizza delivery but looking for a fun homemade option (without dough) then this easy pizza toast recipe (2-ways!) will be your new favorite quick snack! Perfect for a quick lunch, an after-school snack, or a variation on a pizza night. We offer two recipe variations (pepperoni and Margherita), but you can also have fun with it and add your favorite toppings. These easy sourdough toasts are a great option for quick dinners, busy weeknights, or whenever you need to satisfy those pizza cravings.
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Looking for another pizza recipe? Check out our tried and true Amatriciana Pizza! For another customizable appetizer, we think you'll love our Stuffed Sweet Potatoes.
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Why You'll Love these Quick Pizza Toasts
- Easy pizza recipe. All the pizza flavors on crisp sourdough toast.
- Quick cooking time. The pepperoni version couldn't be speedier, and the homemade tomato confit sauce for the Margherita also doesn't take much time!
- Customizable. Kids will love these because you can pick your own toppings and add as much flavor as you like.
Key Ingredients
Both of these toasts have simple ingredients that also have substitution options!
- Olive oil - Since the toasts aren't baked for long, pre-toasting them in some olive oil ensures they'll be perfectly crisp and golden! A little extra for drizzling on each is also the best.
- Sourdough bread - The best sliced bread in my opinion! Sliced french bread also works.
- Pizza sauce - Pick your favorite pizza sauce or marinara sauce! My personal favorite reasonably-priced brand is Mezzetta.
- Mozzarella cheese - Just make sure it's freshly shredded because that melts best.
- Pepperoni slices - You can either use the pre-sliced version or slice your own.
- Hot honey - My favorite addition to the pepperoni version! If you can't find hot honey, a drizzle of regular honey with a sprinkle of crushed red pepper also works great.
- Cherry tomatoes - Halved cherry tomatoes make for a super simple confit for the Margherita toasts. Don't worry if it's not peak tomato season, cooking them down will help to bring out their natural sweetness.
- Garlic - Just a little to add a bite to the sweet tomato confit! Make sure to mince it so it's not overpowering on the toasts.
- Basil - Fresh basil in the sauce and on top of the finished toasts is essential to the tomato-basil-mozz famous trio.
- Ciliegene fresh mozzarella balls - As ridiculous as it sounds, I would argue one of the most important steps is drying off the mozzarella balls with a paper towel before adding them on to the toasts, otherwise once baked they'll end up watery.
- Balsamic glaze - A drizzle plus some flaky salt makes for the most delicious savory-but-sweet Margherita toast.
See recipe card below for quantities.
Step by Step Instructions
Both of these pizza toast variations are super easy and start off the same way!
Step 1: Preheat the oven. Preheat oven to 450°F.
Step 2: Toast the sourdough slices. Heat a splash of olive oil in a cast iron skillet over medium heat. Add 2 sourdough slices at a time and toast until golden (see note), then flip and toast other side. Toast remaining 2 pieces then place each on parchment paper lined baking sheets.
Pepperoni Pizza Toasts Instructions
Step 1: Top with pizza sauce. Spread 2-3 tablespoons pizza sauce each on 2 of the toasted slices.
Step 2: Add cheese and pepperoni. Sprinkle on ⅓-1/2 cup shredded mozzarella cheese each on top of the pizza sauce. Top each with 5-6 slices pepperoni.
Step 3: Bake and garnish. Place in the oven and bake until the cheese is very golden, about 15-20 minutes (see note). Remove from oven, drizzle with olive oil and hot honey, and sprinkle with flaky salt.
Margherita Pizza Toasts Instructions
Step 1: Cook down the fresh tomatoes. Heat olive oil in a medium skillet over medium heat. Add cherry tomatoes and sauté, stirring often, for about 10-15 minutes or until the tomatoes are very broken down and the sauce has thickened up with the liquid reduced.
Step 2: Finish sauce. Stir in garlic, basil, crushed red pepper, and a sprinkle each of salt and pepper. Sauté for an additional 1-2 minutes then remove from heat.
Step 3: Spread sauce on toast. Divide the prepared tomato confit sauce between 2 of the toasted slices.
Step 4: Add fresh mozzarella cheese. Top each of the slices with 5 torn mozzarella balls.
Step 5: Bake and garnish. Place in the oven and bake until the fresh mozzarella is melted, about 8-10 minutes. Remove from oven, drizzle with olive oil and balsamic glaze, and sprinkle with basil leaves and flaky salt.
Pro Tip!
Make sure not to over-toast the slices of bread in the skillet, and just fry them until golden brown, as they will continue to toast once baked.
Tips for Making these Pizza Toasts
- Make sure the slice of toast you use for each isn't too thin otherwise the sauce may make the bottom soggy.
- Make sure to bake them on a baking sheet/sheet pan so any cheese doesn't melt off on to the bottom of your oven. You also don't want to under-bake the pepperoni version otherwise the cheese won't get nice and golden brown.
- If you're short on time, very thinly sliced tomato slices or a sun-dried tomatoes spread could be good substitutes for the Margherita pizza homemade tomato confit sauce.
FAQs
Yes definitely! Just make sure that the temperature isn't too high so that the cheese has time to melt and the bread doesn't over-toast.
Yes homemade or store-bought works great! For store-bought I like the Mezzetta brand.
Definitely! These are super customizable and your favorite pizza toppings will work great. A sliced bell pepper or mushrooms would be great veggie options.
You can, but I find sourdough or a sturdy sliced french bread is the better option because it holds up better to the sauce and crisps up without getting soggy.
Storing and Freezing
These can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven or toaster oven. The bread won't be as crisp and can potentially become slightly soggy, so I do think these are best served right away!
I don't recommend freezing these pizza toasts.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Pizza Toasts 2 Ways (Delicious Easy Recipes!)
Ingredients
Pepperoni Pizza Toasts
- olive oil for toasting bread and drizzling
- 2 pieces sourdough bread sliced
- 4-6 tablespoons pizza sauce or marinara
- ⅔ - 1 cup mozzarella cheese shredded
- 10-12 pepperoni slices
- hot honey for drizzling
- flaky salt for topping
Margherita Pizza Toasts
- 2 tablespoons olive oil plus additional for toasting bread and drizzling
- 1 ½ cups cherry tomatoes halved
- 1-2 cloves garlic minced
- ⅛ cup basil sliced, plus additional for topping
- sprinkle of crushed red pepper
- kosher salt
- black pepper
- 2 pieces sourdough bread sliced
- 10 ciliegene fresh mozzarella balls squeezed dry (see note)
- balsamic glaze for drizzling
- flaky salt for topping
Instructions
- Preheat oven to 450°F.
- Heat a splash of olive oil in a cast iron skillet over medium heat. Add 2 sourdough slices at a time and toast until golden (see note), then flip and toast other side. Toast remaining 2 pieces then place each on parchment paper lined baking sheets.olive oil, 2 pieces sourdough bread, 2 pieces sourdough bread
Pepperoni Pizza Toasts
- Spread 2-3 tablespoons pizza sauce each on 2 of the toasted slices.4-6 tablespoons pizza sauce
- Sprinkle on ⅓-1/2 cup shredded mozzarella cheese each on top of the pizza sauce. Top each with 5-6 slices pepperoni.⅔ - 1 cup mozzarella cheese, 10-12 pepperoni slices
- Place in the oven and bake until the cheese is very golden, about 15-20 minutes (see note). Remove from oven, drizzle with olive oil and hot honey, and sprinkle with flaky salt.hot honey, flaky salt
Margherita Pizza Toasts
- Heat olive oil in a medium skillet over medium heat. Add cherry tomatoes and sauté, stirring often, for about 10-15 minutes or until the tomatoes are very broken down and the sauce has thickened up with the liquid reduced.2 tablespoons olive oil, 1 ½ cups cherry tomatoes
- Stir in garlic, basil, crushed red pepper, and a sprinkle each of salt and pepper. Sauté for an additional 1-2 minutes then remove from heat.1-2 cloves garlic, ⅛ cup basil, sprinkle of crushed red pepper, kosher salt, black pepper
- Divide the prepared tomato confit sauce between 2 of the toasted slices.
- Top each of the slices with 5 torn mozzarella balls.10 ciliegene fresh mozzarella balls
- Place in the oven and bake until the fresh mozzarella is melted, about 8-10 minutes. Remove from oven, drizzle with olive oil and balsamic glaze, and sprinkle with basil leaves and flaky salt.balsamic glaze, flaky salt
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