Pizza Toast Melty Cheese

My roommate came home one afternoon with a screenshot of some viral TikTok toast, declaring it the best thing she'd ever seen. I was skeptical—until she made it and the smell of bubbling cheese and garlic filled our tiny kitchen. That first bite changed everything. It was crispy, cheesy, and somehow felt both indulgent and easy, like we'd cracked a secret code. Now I make it whenever I need something that feels fancy but requires barely any effort.

I made this for my partner on a lazy Sunday when we couldn't decide what to eat. We stood there watching the cheese bubble through the oven door like it was the most entertaining thing we'd seen all week. When it came out golden and still crackling slightly, we split two pieces and sat on the couch feeling oddly proud of ourselves. It became our go-to when we want something that feels homemade without the stress.

Ingredients

• Sourdough or country-style bread, 2 thick slices: The thick cut is non-negotiable here—thin bread gets lost under all that cheese and sauce, so don't skip that step at the bakery.
• Good-quality marinara sauce, 1/2 cup: This is your flavor foundation, so choose one you actually like eating straight from a jar.
• Garlic clove, minced, 1 small: Raw garlic mixed into the sauce adds a punch that transforms it from simple to special.
• Extra-virgin olive oil, 1 tbsp: A small amount whisked into the sauce brings everything together and adds richness without heaviness.
• Shredded mozzarella, 1/2 cup: The main cheese doing the heavy lifting—it melts like a dream and creates that gorgeous stretch.
• Shredded provolone, 1/4 cup: The secret weapon that adds a subtle tanginess and prevents the toast from feeling one-note.
• Grated Parmesan, 2 tbsp: The finishing touch that gets crispy and salty on top, creating texture contrast.
• Dried oregano, 1/2 tsp: Sprinkle this before broiling so it toasts and intensifies its flavor.
• Pepperoni or salami, 8–10 slices: Optional but worth it—the edges get crispy and contribute their own subtle spice.
• Fresh basil, for garnish: Added after broiling so it stays bright green and peppery instead of turning dark.

Instructions

Get your oven ready for the finish line:

Turn your broiler to high and line a baking sheet with foil or parchment—this setup takes 30 seconds and saves you from cleanup later.

Build your sauce:

Whisk the minced garlic and olive oil into the marinara in a small bowl, letting the garlic flavor infuse for just a minute while you prep everything else.

Toast your bread gently:

Pop the thick bread slices into a toaster or under the broiler for a quick minute until barely golden—this gives them structure so they don't get soggy.

Spread sauce like you mean it:

Layer a generous amount of garlicky sauce on each slice, making sure it reaches the edges where it'll get darker and more caramelized.

First cheese layer goes down:

Sprinkle half of your mozzarella and provolone over the sauce, covering most of the surface so you get cheese in every bite.

Add your toppings:

Whether you're going with pepperoni, vegetables, or keeping it simple, distribute them evenly so no one slice gets all the good stuff.

Top with the rest:

Add the remaining mozzarella, provolone, and all the Parmesan, then sprinkle with oregano and black pepper for seasoning.

The moment of truth:

Broil for 3–5 minutes, watching closely so the cheese bubbles and turns golden without burning—every oven is different, so stay nearby.

Fresh finish:

Pull it out, scatter fresh basil across the top and a pinch of red pepper flakes for heat, then serve immediately while everything is still warm and crispy.

Save

There's something deeply satisfying about pulling a bubbling tray out from under the broiler and seeing all that melted cheese golden at the edges. My friends started asking me to make this when they came over, not because it's complicated but because it tastes like someone actually cared. That's the real magic here.

The Secret to Layering

The two-layer cheese approach isn't just for show—it creates texture. The bottom layer melts directly into the sauce and toppings, while the top layer gets exposed to the broiler's heat and turns slightly crispy and golden. I learned this the hard way after making a single-layer version that turned into a flat, uniform blob. The contrast between creamy and crispy is what makes this feel restaurant-quality on a Tuesday night.

Why This Toast Hits Different

There's a reason this became viral—it's the perfect intersection of crunchy, creamy, savory, and fast. Unlike a traditional pizza that requires dough rising and oven time, this delivers that same satisfaction in the time it takes to preheat a broiler. I've made it for quick lunches, late-night cravings, and even as an unexpected appetizer, and it never disappoints. The bread becomes something between toast and pizza crust, the cheese gets just the right amount of browning, and the whole thing tastes thoughtfully made rather than thrown together.

Beyond the Basics

Once you nail the basic formula, the toppings become your playground. I've experimented with sautéed mushrooms that add earthiness, arugula tossed on after cooking for peppery freshness, and even a drizzle of hot honey that sounds wild but makes sense once you taste it. The beauty is that you can adjust based on what's in your fridge—almost anything works if you don't overload the toast. Some days I keep it vegetarian and simple, other days I go full pepperoni.

• Try adding sautéed mushrooms or arugula for depth and freshness.
• A small drizzle of hot honey on top after broiling adds unexpected sweetness and heat.
• Keep toppings moderate so the toast stays crispy instead of turning into a soggy mess.

Save

This toast has become a regular in my rotation because it asks almost nothing of you but delivers every time. Make it for yourself on a random weeknight or for guests when you want something that tastes impressive without the stress.

Recipe Questions

→ What type of bread works best?

Thick slices of sourdough or country-style bread hold toppings well and toast nicely under the broiler.

→ Can I customize the cheese selection?

Yes, mozzarella, provolone, and Parmesan combine nicely, but feel free to use other melting cheeses of your choice.

→ How do I avoid soggy bread?

Lightly toasting the bread before adding sauce and toppings helps maintain crispness after broiling.

→ Are there vegetarian topping options?

Fresh vegetables like bell peppers, olives, onions, and basil make excellent vegetarian toppings.

→ What seasoning enhances the flavor?

Dried oregano, freshly ground black pepper, and a pinch of red pepper flakes add aromatic and spicy notes.

→ Can this be made gluten-free or vegan?

Substitute gluten-free bread and use dairy-free cheese alternatives to suit dietary needs.