Pizza is something I think we can all say, “we enjoy,” but sometimes in this delivery ladened world, it’s just not that delicious. Homemade pizza is more of what I crave, and often, making your own dough and layering it just the way you love to eat it, is possible. While other times, life is just too busy to make it from scratch. So, here’s my best solution for great homemade pizza – make it on a piece of toasty rustic bread, it’s incredible.
Buying a rustic loaf of sourdough, or your favorite French country bread is where this pizza all begins. The broiler is the best cooking device for this recipe, and it works out, that if you toast the slices of bread a few minutes first, the crust turns out beautifully. Don’t mind the darker edges, in fact, I happen to love them that way, and then proceed with layering on sauce, which can be store-bought, or a mixture of crushed tomatoes, garlic and a pinch of salt.
A topping of mozzarella and jack cheese give these tartines that gooey-ooey-ness that they deserve, and I used large slices of hard salami, instead of pepperoni because I wanted to cover as much surface area as possible. The results are warm, and crunchy pizza, the kind that we all enjoy, and you can slice them in half, right before serving.
4 slices sourdough or rustic bread, about 1/2 inch thick
1 cup marinara sauce, any variety
4 ounces sliced mozzarella, cut in half
1/2 cup jack cheese, shredded
8 slices salami, any variety
fresh parsley, optional
- Preheat broiler and cover a sheet pan with foil. Place slices of bread on top of sheet pan. Broil for 2-3 minutes about 8 inches from heating element. Remove and set aside.
- Spoon sauce over slices of bread, and top with mozzarella and a sprinkle of jack cheese. Top with salami slices, about 2 per slice.
- Broil for 2-3 minutes, or just until the salami begins to brown around edges and cheese is bubbling. Remove from oven.
- Slice in half and serve hot. Top with fresh chopped parsley, if desired. Enjoy!