Adult Pizza Toast
Servings
4
Prep Time
5 minutes
Cook Time
8 minutes
"A few years back when we were vacationing in Antigua, we had a sudden craving for late-night pizza. Nothing like driving on dark winding roads, in the rain, on the “wrong” side of the street, from the “wrong” side of the car, on an island where we had no idea where we were going. But we got the pizza, and it was delicious! Fortunately, this recipe is not as complicated as that adventure.
When you are home for lunch and want a slice, but don’t want to have to run out for it, it’s pizza toast to the rescue. Once you get the hang of the ratios, feel free to mix up the toppings to your liking."
Excerpted with permission from A Confident Cook: Recipes for Joyous, No-Pressure Fun in the Kitchen by Tamron Hall and Lish Steiling. ©2024. Published by Hyperion Avenue.
by Tamron Hall and Lish Steiling
Ingredients
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4 slices sourdough bread
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¼ cup extra-virgin olive oil
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⅓ cup store-bought pesto
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1 cup shredded mozzarella cheese
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¼ cup sun-dried tomatoes in oil, chopped
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½ tsp red pepper flakes
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½ tsp dried oregano
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½ cup freshly grated Parmigiano-Reggiano cheese
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½ cup baby arugula
Directions
Heat the broiler to high. Position an oven rack in the top third of the oven.
Place the slices of bread on a rimmed baking sheet and brush each slice with 1 tablespoon of olive oil. Broil, flipping each slice halfway through, until the bread is golden brown and crispy, 4 to 6 minutes.
Divide the pesto evenly on the toasts and spread to the edges. Sprinkle evenly with the mozzarella, sun-dried tomatoes, pepper flakes, oregano, and Parmesan cheese. Broil until golden brown and bubbly, another minute or 2. Top with a scattering of arugula and serve.
Recipe Note
A Confident Cook: Recipes for Joyous, No-Pressure Fun in the Kitchen by Tamron Hall and Lish Steiling is available for purchase here:
Supermarket
Fair Trade