Pizza Toast
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 819
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 33 g
- Cholesterol
- 52 mg
- Sodium
- 1604 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 819
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 33 g
- Cholesterol
- 52 mg
- Sodium
- 1604 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Place the sliced tomatoes in a shallow bowl, drizzle with 1 tablespoon of the olive oil and the red wine vinegar and season with salt and pepper. Set aside.
- Place the sourdough bread on a cast-iron skillet and drizzle with the remaining 2 tablespoons olive oil. Bake for 3 to 4 minutes until lightly toasted. Remove from the oven, flip the bread and add the burrata, then the marinated tomatoes on top. Return to the oven for 5 more minutes, until the cheese has melted.
- Add the warm marinara, grated Parmesan, banana peppers, oregano and crushed red pepper and enjoy immediately.
Cook’s Note
If you don’t have a cast-iron skillet, you can make the recipe in any baking dish. I recommend lining it with parchment paper for easy clean up. You can also use a toaster oven or air fryer if you don’t want to turn on the oven. Don’t be tempted to add all the layers at once. The beauty of the recipe is the layers of flavor and texture that each get their own time and attention on the pizza toast. So, make sure to bake the bread with the cheese and tomatoes first, before adding the marinara and toppings afterwards.
