Tasty Pizza Lava Toast

This fun spin on regular grilled cheese mixes melted cheese, tangy pizza sauce, and butter with garlic on thick bread slices. The clever dip in the middle holds all that gooey cheese that stretches when you pull it apart, while the outside stays perfectly crunchy, giving you that awesome mix of crisp and melty in every bite.

I've tried so many different ways to make this, and I found out that how warm your ingredients are really matters. Cheese at room temp melts way better, and if your toppings are too cold, the middle won't get all melty like you want.

Smart Ingredient Picking Advice

• Bread: Good quality sourdough or brioche, cut 1-inch thick so it holds everything well.
• Butter: Get the fancy European kind at room temp so it spreads easily.
• Garlic: Always use fresh cloves that you mince yourself, not the jarred stuff.
• Cheddar: Go for sharp or extra-sharp that's aged for at least a year for better taste.
• Mozzarella: Pick the low-moisture, whole milk kind for the best stretchy pull.
• Pizza Sauce: Use the thick kind so your bread doesn't get mushy.

Easy Follow-Along Directions

Making Your Garlic Butter:

Use soft butter that's been sitting out. Mix in freshly chopped garlic, some dried oregano, and basil until everything's mixed well. Throw in a bit of salt and fresh ground pepper. Let it sit for 10 minutes so all the flavors blend and the garlic softens up a bit.

Getting Your Bread Ready:

Cut thick bread slices and check they're even all over. Make a hole in the middle by pushing down with the back of a spoon in circles. Push hard enough to make room for your fillings but don't break through the bottom. Aim for about 1/4 inch deep.

Laying Down Your Cheese:

Start with room temp sharp cheddar sliced thin so it melts evenly. Put the slices down so they overlap a little. Make sure there's cheese around the edges to seal everything in when it melts. Push the cheese into the corners of your well.

Adding The Sauce:

Carefully put pizza sauce in the middle of your well and spread it around with the back of your spoon. Keep it away from the edges so it doesn't leak out. Sprinkle shredded mozzarella over the sauce to cover it completely but don't go overboard.

Putting It All Together:

Add your favorite toppings in the right order - put heavy stuff like pepperoni down first, then lighter things like herbs. Press them gently into the cheese so they stay put while cooking.

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We totally changed our family pizza nights when we figured out that if you brush the edges with olive oil, you get this super crispy, golden crust that tastes like it came from a fancy pizza oven.

How To Serve And Store

Wait exactly 3 minutes before cutting to get that awesome cheese pull. Eat it right away for the best texture. If you have leftovers, put them in a sealed container and warm them up in a 350°F oven to make them crispy again.

Getting The Heat Just Right

You've gotta watch the timing when you broil - look for the cheese to bubble and brown slightly, usually taking 1-2 minutes. Where you put it in your oven matters too, so move the rack up or down depending on how fast it's browning.

Fun Ways To Mix It Up

Try different cheese combos like provolone for more stretch, fontina for richness, or pepper jack if you want some heat. You can add fancy stuff like caramelized onions, cooked mushrooms, or crispy pancetta too.

Fixing Common Problems

If the middle's soggy, toast your bread longer next time. For cheese that doesn't melt evenly, make sure it's room temp and layer it better. You can make little shields from aluminum foil to stop the edges from burning.

Do-Ahead Options

Make your garlic butter early and keep it in the fridge for up to 3 days. Shred your cheese ahead of time and keep it in containers with lids. Don't toast your bread as much if you'll be reheating it later.

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After trying this recipe tons of times in pro kitchens and at home, I've found it hits that sweet spot between comfort food and fancy cooking. When you layer everything just right, watch the temperature, and time it perfectly, you turn simple toast into something really special that people won't forget.

Frequently Asked Questions

→ What type of bread works best for Pizza Lava Toast?

You can use white or brown bread, but go for thick slices that won't get soggy under all the toppings.

→ Can I prepare the garlic butter mixture ahead of time?

For sure! You can make the garlic butter up to a week early and keep it in the fridge. Just let it soften before spreading.

→ Why do we create an indentation in the bread?

Making a dent in the middle helps keep your sauce and toppings from falling off while everything bakes.

→ Can I use different cheese combinations?

Go for it! While cheddar and mozzarella melt really well together, try other melty options like provolone or Monterey Jack if you want.

→ How do I know when to switch to broil?

Time to broil when your cheese has completely melted but isn't golden yet. You'll only need about 1-2 minutes to get that nice crispy top.