Easy Pepperoni Pizza Crostini
These Pizza crostini are delicious and easy-to-make appetizers, perfect for parties or game days. Toasted and crispy ciabatta or baguette slices topped with marinara sauce, melty mozzarella cheese and savory pepperoni. They bake up in no time into the perfect bites. We like to top ours with fresh basil, chili flakes, grated Parmesan and drizzles of hot honey for a “bee sting” style pizza bites. Be sure to make a double batch because these disappear super fast!
Pizza Crostini Recipe Ingredients
- BREAD: You can use many different types of bread to make this recipe. We like to use french baguette, ciabatta, or any type of crusty bread that isn’t too wide when sliced. Small enough as they are mini toasts but large enough to hold the toppings. The bread doesn’t have to be fresh, either. One or two-day-old bread works just as well and is also a great way to avoid food waste.
- OLIVE OIL: I use olive oil for brushing the slices of bread before toasting. You could use olive oil spray if you have it instead as well. Go light on it - you don’t want the bread drenched in oil as the slices won’t toast or dry out as well.
- SPICES & HERBS: I like to sprinkle a bit of Italian seasoning or oregano and garlic powder onto the bread to season it. That is totally optional but adds nice flavor. For garnishing we like to sprinkle on some chili flakes for some heat and top with fresh basil or fresh parsley.
- SAUCE: I like to use marinara sauce - use your favourite brand or make your own homemade marinara. You could also use store bought pizza sauce or any pasta sauce you like.
- CHEESE: I use pizza mozzarella for this recipe - feel free to shred your own or buy pre- shredded.
- PEPPERONI: Pizza pepperoni slices is what I use for this recipe - I actually found some hot honey pepperoni that I love for this recipe but any one you like will work. Mini slices would be perfect but if you don’t have mini slices simply slice your regular sized pepperoni in half.
How To Make Pizza Crostini
- Toast Bread: Some like to skip this step but I think it is crucial so the crostini is nice and crispy. Lightly brush slices of bread or spray them with olive oil, season, and toast in preheated oven on baking sheet until crispy flipping half way through.
- Assemble Pizza Crostini: Remove hot pan out of oven and layer each slice with marinara, shredded mozzarella, then the pepperoni slices.
- Bake: Return pan to oven and bake 4-6 more minutes til cheese is melted and then broil for crisp edges.
- Garnish & Serve: Top with chopped basil, chili flakes, drizzle of hot honey and grated Parmesan.
Variations / Pizza Toppings
- Use pesto as your base
- Add veggies (like onions, mushrooms, spinach or red peppers) but I would sauté vegetables for a few minutes first
- Add bacon, ground beef, ham or Italian sausage - cooked and crumbled
- Change the cheese - blue cheese, feta, gruyere
- Add precooked chicken and buffalo sauce
- Top with dollops of creamy whipped honey ricotta or creamy garlic wing sauce, or balsamic vinegar glaze
- Add olives, capers, sun-dried tomatoes, or artichoke
- Dare I say - add pineapple
Make Ahead & Storage
- MAKE AHEAD: These pizza crostini are best prepared and eaten as they are baked but if I was to suggest something to make ahead I would say: shred cheese and store in the fridge in ziplock bag, slice pepperoni if needed and do the same. Baked, un-topped toasts can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 to 7 days, allowing them to remain crisp. Ensure the crostini are completely cooled to room temperature before sealing them in a container to avoid moisture buildup. If you are making your own marinara sauce feel free to make that days in advance and store in the fridge.
- STORAGE: Store leftover crostini in an airtight container or sealable plastic bag for 1–3 days.
- REHEATING: Reheat in the oven or air fryer over low medium heat so they don’t burn. My preferred method is in a skillet or frying pan over medium heat and with a drop of olive oil in the pan to help the bottom crisp up again. I don’t recommend reheating in the microwave because they will get soggy.
More Recipes You Will Love
Recipe
Yields: 8-10 crostini
Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Total Time 25 mins
Ingredients
- 8-10 slices ciabatta bread (½-inch in thickness)
- 1-2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning or oregano
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni (regular size halved or minis)
For Garnishing
- Fresh basil, chopped
- Red pepper flakes
- Grated Parmesan cheese
- Hot honey
Directions
- Preheat oven to 375°F. Line large baking sheet/ sheet pan with parchment paper
Toast Bread Slices
- Place slices of bread on prepared baking sheet. Brush both sides of the bread lightly with olive oil. Sprinkle bread slices with garlic powder and oregano.
- Transfer sheet pan to oven and bake for 3-5 minutes on each side, or until toasted and crispy.
Assemble Pizza Crostini
- Remove hot pan from oven carefully and place on a heat proof surface. Spoon over an even layer of marinara over each slice followed by sprinkle of mozzarella and finally a few slices of pepperoni to each slice.
Bake Pizza Crostini
- Transfer crostinis back into the oven with toppings and bake for approx 4-6 minutes more until cheese is melted, then broil on HIGH for 1-2 minutes
Garnish Pizza Crostini
- Once out of the oven top pizza crostini with chopped fresh basil, red pepper flakes, drizzles of hot honey and freshly grated Parmesan cheese and serve!
Recipe Notes
- For the best texture, serve the crostini right away. The sauce will make the pizza soggy over time.
- TIP: once out of the oven I like to transfer the crostini from the sheet pan directly onto cooling rack using a spatula. If the crostini sit on the hot pan too long they could get soft on the bottom from moisture evaporating. Transferring them to wire rack helps keep them crispy.
