Save to Pinterest My air fryer became my secret weapon one lazy Tuesday afternoon when I had leftover bread, a container of marinara, and a handful of cheese in the fridge. I was hungry, short on time, and absolutely not in the mood to heat up the oven. Twenty minutes later, I was biting into something so impossibly crispy and gooey that I texted my roommate a photo with zero explanation. She showed up within the hour asking how I made it, and honestly, I've made these pizza toasts at least once a week since.
I made these for my sister's book club last month, and three people asked for the recipe before they'd even finished eating. What got me was watching someone who claims to never cook take the last one without asking permission, then immediately ask if I could teach them how to make it. That's when I realized these pizza toasts weren't just convenient—they were genuinely good enough to share.
Ingredients
- Thick-cut bread (sourdough, Italian, or sandwich bread): This is what separates a soggy mess from crispy perfection, so don't use thin sliced bread and expect magic.
- Unsalted butter and minced garlic: Fresh garlic makes all the difference, and softened butter spreads without tearing your bread into confetti.
- Fresh parsley: Optional but worth the minute it takes to chop—it keeps things from tasting one-dimensional.
- Marinara sauce: Use your favorite jarred version or homemade if you have it sitting around.
- Shredded mozzarella and Parmesan: The Parmesan adds a sharpness that marinara alone can't deliver.
- Toppings: Pepperoni, olives, peppers, mushrooms—whatever you actually want to eat belongs here, not what some recipe says you should use.
- Dried oregano or Italian seasoning: A light sprinkle elevates the whole thing without making it taste like it came from a can.
Instructions
- Start with a hot air fryer:
- Set it to 370°F and let it preheat for 2 minutes—a cold air fryer is your enemy here. You want that basket already warm so the bread crisps immediately instead of steaming.
- Make the garlic butter base:
- Soften your butter first so it actually mixes with the garlic instead of shredding the parsley into confetti. Stir everything together in a bowl and taste it if you want; this is where the magic actually starts.
- Butter your bread with intention:
- Spread it on one side only, and make sure you hit every corner. Unbuttered edges will stay tough while the rest gets crispy, which sounds small but ruins the whole experience.
- Arrange and sauce:
- Place bread buttered-side up in the air fryer basket in a single layer, then spoon about 2 tablespoons of marinara onto each slice. Don't drown them—too much sauce makes them steam instead of crisp.
- Layer your cheese and toppings:
- Sprinkle mozzarella first so it sticks to the sauce, then add whatever toppings you want. A light hand with the oregano goes further than you'd think.
- Air fry until it's perfect:
- Six to eight minutes at 370°F will get you bubbly cheese and crispy bread edges. Start checking at 6 minutes—your air fryer might run a little hot or cold compared to mine.
- Cool and serve:
- Let them sit for one minute so the cheese isn't a lava moat around the bread, then eat them while they still have that crack when you bite down.
Save to Pinterest There was a moment watching my neighbor take the first bite—she closed her eyes like she was somewhere else entirely, then immediately asked if I made them fresh or if they came from somewhere. When I told her I'd made them in 13 minutes total, she looked at me like I'd just explained cold fusion. That's when these became more than just a quick snack in my house.
Bread Matters More Than You Think
I learned the hard way that sourdough brings tang that plays beautifully with marinara, while Italian bread keeps things straightforward and honest. Sandwich bread works perfectly fine, but it browns faster, so watch it closer. Your bread choice changes the entire personality of the toast, so pick one that actually sounds good to you right now, not what's cheapest.
The Air Fryer Is Actually the Right Tool
The first time I tried these in a regular oven, they came out limp and sad because the oven took too long to deliver heat to the bottom of the bread. The air fryer's circulating heat means the bottom crisps while the cheese bubbles, which is the entire equation. You could broil them in a pinch, but the air fryer handles it without the constant attention.
Make Them Your Way
The toppings section isn't a boundary—it's an invitation. I've made these with caramelized onions, with fresh basil, with leftover roasted vegetables, and once with nothing but extra Parmesan because that's all I had. The structure stays the same; everything else is yours to decide.
- Cooked sausage, ham, or even leftover roasted chicken turns these into something you'd serve for lunch without apology.
- Fresh basil on top after cooking tastes better than baked into the heat, so save it for the finish line.
- Eat them immediately while they're still crispy and the cheese hasn't had time to set into rubber.
Save to Pinterest These pizza toasts have become my answer to the 7 PM question of what's for dinner. They're too good to be just a snack, too fast to stress about, and honestly too satisfying to overthink.
Recipe FAQs
- → What bread works best for this dish?
Thick-cut sourdough, Italian, or sandwich bread yield the best texture and hold toppings well during cooking.
- → Can I substitute the cheese for dairy-free options?
Yes, dairy-free mozzarella alternatives maintain the melty texture for a vegan-friendly version.
- → How do I ensure the bread stays crispy?
Air frying at 370°F with a garlic butter spread helps achieve a crisp crust while melting the cheese perfectly.
- → What toppings can I add for extra flavor?
Sliced pepperoni, black olives, diced bell peppers, mushrooms, and a sprinkle of Italian seasoning enhance the dish.
- → Is it possible to prepare this in advance?
Prepare ingredients ahead, but air fry just before serving to maintain crispiness and flavor.