Plant-Based Pizza Toast
Pizza toast is one of those things we genuinely make at home all the time, and we're not even slightly embarrassed about it. Crispy toast loaded with rich tomato suggo, melty plant-based cheese, smoky pepperoni and salty olives; it's basically a pizza in ten minutes flat. We love this one when we want something quick that still feels like a proper treat, whether that's a lazy lunch, a cheeky snack or a last-minute party situation. The flavours are bold, the textures are brilliant, and honestly it hits that pizza craving every single time. Make it tonight, you won't regret it.
Before You Start
- Preheat oven to grill setting
- Large baking tray lined with parchment
- Microplane or box grater
Ingredients
- 50g jarred tomato suggo - tomato sauce
- 20g plant-based cheese
- 6 slices of plant-based pepperoni
- 2 thick slices of quality sourdough
- 8 quality pitted green olives
- 4 basil leaves
- Salt & pepper to taste
Method
Prepare the toast
- Put the bread in the toaster and toast to medium doneness
- Lay the toast out on the lined baking tray
Prepare the pizza toast
- Grate the cheese
- Dice the olives
- Spread an equal amount of the tomato suggo across each piece of toast
- Sprinkle the cheese over the tomato suggo
- Lay the pepperoni on top of the cheese
- Sprinkle over the olives and season with salt and pepper
Cook and serve
- Put the tray in the oven and grill the pizza toast until the cheese has melted and the pepperoni is cooked through
- Transfer the pizza toast to a serving plate, garnish with basil and tuck in
Tips & Variations
- Go heavy on the suggo: We find this works really well when you're generous with the tomato, it should cover the whole slice right to the edges so every bite has that saucy base.
- Swap the toppings: Ian loves piling on roasted peppers or artichoke hearts instead of olives if he wants to mix things up, and it works brilliantly every time.
- Get the cheese right: Henry always grates his cheese fresh rather than using pre-grated, it melts so much better and gives you those gorgeous golden bubbly bits on top.
Why This Works
The trick here is toasting the bread first before you load it up, which means you get that satisfying crunch underneath even after the grill has melted everything on top. What really makes this sing is the combination of the tangy suggo with the salty olives and smoky pepperoni, it's that classic pizza flavour balance working its magic in a fraction of the time. Trust us on this one, don't skip the seasoning at the end, a little salt and pepper on top makes a real difference.