Hailey Bieber’s Pizza Toast
This recipe is my twist on Hailey Bieber’s viral Pizza Toast recipe. It’s everything you love about pizza, but easier and faster to throw together. Perfect for a quick lunch or when the pizza craving hits but you don’t feel like ordering in.
Serves
2 slices
Prep time
10 minutes
Cooking time
8-10 minutes
Helpful Tips
Storage
Best eaten fresh, but leftovers can be kept in the fridge for 1 day and reheated under the grill until hot and crisp.
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Substitutions
- Cheese: Swap mozzarella for provolone, cheddar, or even ricotta.
- Toppings: Add prosciutto, mushrooms, or olives for a more pizza-like feel.
- Bread: Ciabatta or focaccia work if you don’t have sourdough.
- Extra flair: Rub the toast with a cut clove of garlic before adding toppings for even more punch.
Serving Suggestions
Helpful Tips
Storage
Best eaten fresh, but leftovers can be kept in the fridge for 1 day and reheated under the grill until hot and crisp.
Substitutions
- Cheese: Swap mozzarella for provolone, cheddar, or even ricotta.
- Toppings: Add prosciutto, mushrooms, or olives for a more pizza-like feel.
- Bread: Ciabatta or focaccia work if you don’t have sourdough.
- Extra flair: Rub the toast with a cut clove of garlic before adding toppings for even more punch.
Serving Suggestions
Ingredients
- 2 slices thick sourdough bread
- 2–3 tbsp softened butter
- 2 garlic cloves, grated
- 1 tbsp fresh parsley, finely chopped
- 4–6 slices fresh mozzarella, patted dry
- 1–2 heirloom tomatoes, thinly sliced
- ½ cup passata (or marinara sauce), warmed
- 2 tbsp freshly grated parmesan
- Pinch of red pepper flakes or drizzle of chilli oil (optional)
- Salt & cracked black pepper, to taste
Directions
- In a small bowl, mix softened butter with grated garlic and chopped parsley until combined.
- Spread the garlic butter generously over the sourdough slices. Place in a hot skillet/frypan over medium heat and toast for 2–3 minutes per side until golden and crisp.
- Remove the bread from the pan. Layer each slice with mozzarella and tomato, then season with salt and pepper.
- Place the slices under a hot grill/broiler for 3–4 minutes until the cheese melts and the tomatoes soften slightly.
- Spoon the warm passata over the toast, sprinkle with parmesan, and return it to the oven or grill until the cheese is melted and bubbling.
- Finish with a drizzle of chilli oil and enjoy immediately while hot.
Ingredients
- 2 slices thick sourdough bread
- 2–3 tbsp softened butter
- 2 garlic cloves, grated
- 1 tbsp fresh parsley, finely chopped
- 4–6 slices fresh mozzarella, patted dry
- 1–2 heirloom tomatoes, thinly sliced
- ½ cup passata (or marinara sauce), warmed
- 2 tbsp freshly grated parmesan
- Pinch of red pepper flakes or drizzle of chilli oil (optional)
- Salt & cracked black pepper, to taste
Directions
- In a small bowl, mix softened butter with grated garlic and chopped parsley until combined.
- Spread the garlic butter generously over the sourdough slices. Place in a hot skillet/frypan over medium heat and toast for 2–3 minutes per side until golden and crisp.
- Remove the bread from the pan. Layer each slice with mozzarella and tomato, then season with salt and pepper.
- Place the slices under a hot grill/broiler for 3–4 minutes until the cheese melts and the tomatoes soften slightly.
- Spoon the warm passata over the toast, sprinkle with parmesan, and return it to the oven or grill until the cheese is melted and bubbling.
- Finish with a drizzle of chilli oil and enjoy immediately while hot.
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Breakfast
Lunch
Mediterranean
30 minutes or less
Snack