Pizza Toast

Ingredients

• 4 slicestoast bread
• 3 tablespoons (about 42 g)soft butter
• 120 ml (½ cup)pizza sauce
• 2 slicesham
• 4 slicessmoked mozzarella
• about 55 g (½ cup)regular low-moisture mozzarella, shredded
• 3 smallbutton mushrooms, sliced and sautéed in a pan
• ⅛red bell pepper
• 60 ml (¼ cup)canned corn
• A small amountbasil pesto, to serve

Instructions

1. 1

   Toast the bread

   Heat the oven to 220°C (425°F). Spread a thin layer of butter over the bread and arrange the slices on a baking tray. Once the oven is hot, bake for about 5–6 minutes, until golden, watching closely so the bread does not burn.

2. 2

   Add the sauce

   Remove the bread from the oven and turn the slices over. Spread 2 tablespoons of pizza sauce over each slice.

3. 3

   Layer the ham

   Top each slice with sliced ham.

4. 4

   Add the toppings

   Arrange the smoked mozzarella slices on top, then scatter over the shredded mozzarella. Add the sautéed sliced mushrooms, finely diced bell pepper and canned corn, or other favourite toppings.

5. 5

   Melt the cheese

   Bake for 6–7 minutes, or until the cheese has melted.

6. 6

   Finish with pesto

   Drizzle a small amount of pesto over each slice of toast.

7. 7

   Serve the toast

   Enjoy while hot.

What is pizza toast?

Pizza toast is an American-style open-faced sandwich with the familiar combination of bread, tomato sauce, cheese and pizza toppings. This version takes the idea in a quick direction, using oven-toasted bread as the base.

A first bake helps the bread hold its toppings, while the second melts the cheese. Smoked mozzarella, ham, mushrooms, pepper and corn make each slice satisfying without needing pizza dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 0g protein, 0g carbs, 0g fat.

The bread and corn provide most of the carbohydrates, while the butter and cheeses contribute much of the fat; the ham and cheese provide protein. Pair a slice with a salad or extra vegetables for a more balanced plate.

Build a sturdy base

Bread choice: Use slices sturdy enough to hold sauce and toppings. A brief bake with butter gives the bread a crisp surface before the sauce goes on.

Sauce layer: Spread 2 tablespoons on each slice, as directed. Keeping the layer even helps avoid soggy patches.

Get the toppings ready

Mushrooms: Sauté the sliced mushrooms before assembling the toast, as the recipe specifies. This lets them go onto the bread ready to warm through during the short final bake.

Vegetables: Dice the bell pepper finely so it sits neatly on the toast. Drain the canned corn before adding it, so excess liquid does not collect on the bread.

Layer the cheese

Smoked mozzarella: Place the slices over the ham for smoky flavour and an even layer.

Shredded mozzarella: Scatter it over the sliced cheese and toppings. Low-moisture mozzarella is a practical choice for a short bake because it melts without adding much liquid.

Watch the oven

First bake: The bread needs about 5–6 minutes at 220°C, but check it as it approaches golden brown. Thin slices can darken quickly.

Second bake: Give the assembled toast 6–7 minutes, checking that the cheese has melted. The precise time can vary with the bread and oven.

Serve it hot

Pesto: Add a small drizzle after baking so its fresh basil flavour remains distinct. Use just enough to finish each slice rather than cover the toppings.

On the side: Serve with a green salad or sliced vegetables for a fresh contrast. The toast is also easy to bring to the table as a quick lunch or casual supper.

Recipe notes & tips

• Keep an eye on the bread during its first bake, as the edges can brown before the centre.
• Drain the corn well before adding it to the toast.
• Cut the bell pepper finely so the pieces stay in place.
• Spread the sauce evenly, leaving no thick pools in the middle.
• Add the pesto after baking for a fresher finish.

Variations

• Pepperoni: Swap the ham for sliced pepperoni and bake until the cheese melts.
• Extra vegetables: Add thinly sliced onion or courgette alongside the mushrooms.
• Different cheese: Use another low-moisture melting cheese in place of the shredded mozzarella.
• Spicy finish: Add chilli flakes with the toppings for a little heat.
• Fresh herbs: Scatter chopped basil over the toast instead of, or alongside, the pesto.

Common mistakes to avoid

• Burnt bread: Check it during the first bake and take it out once golden.
• Soggy base: Avoid using more sauce than the directed 2 tablespoons per slice.
• Watery toppings: Drain the corn and sauté the mushrooms before assembling.
• Uneven melting: Spread the shredded mozzarella across the toppings rather than leaving it in one mound.
• Overbaking: Check the toast after 6 minutes and remove it when the cheese has melted.

How to store

These are best eaten straight from the oven. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or toaster oven until hot; the bread may be softer than when freshly made.

Frequently asked questions