Super Easy Pepperoni Pizza Crostini
If you’re a fan of French bread pizza, then you have to make these pizza crostini ASAP! They have melty mozzarella, savory pepperoni, and sliced peppers for a little crunch. But of course, you can use any toppings that you like. And they take like, 20 minutes to throw together. Amazing for parties, movie nights, & game day!
It’s not that there was anything wrong with pizza. It didn’t need anything at all. But what if we made pizza…fancy? Like, instead of messy slices, we went with handheld packages to go along with garlic butter chicken wings or creamy slow cooker buffalo chicken dip.
That’s where these crostini come in. I already made pizza a little more elegant with these puff pastry pizza scrolls, but this is an option for those of you who only have 20 minutes and hoard of hungry guests. You literally just pile everything on top of the toasts, bake for a few minutes, and the end. Grab a beer and relax.
As far as toppings go, there’s options. My go-to classic pizza order is either Italian sausage or pepperoni with bell peppers, so that’s what I used here for simplicity’s sake. But if you want to get weird, try serrano peppers + hot honey like in my homemade pizza bagel bites!
Oh, and go for the good pepperoni that “cups”. I originally learned about this type of pepperoni when I was in culinary school and I’ve been hooked ever since. I promise, it’s worth it.
Whole milk mozzarella
Using a good-quality, whole milk mozzarella is key in this recipe if you want that melty, creamy texture. I usually just tear up pieces of Buffalo milk mozz, but you can shred it too. Just make sure it’s fresh, the part-skim stuff won’t melt right!
You’ll also need a batch of homemade crostini, but you can also use store-bought in a pinch. Other than that, all you need is red sauce, pepperoni, sliced mini bell peppers, and fresh basil. Plus some red pepper flakes, oregano, and parmesan cheese for garnish if you feel so inclined!
Step-by-step instructions
Broil the crostini for a few minutes at the end to help the pepperoni crisp up a bit. It’s my favorite part!
More topping ideas
You can pretty much use any pizza topping you like in this recipe. Try olives, mushrooms, onions, jalapeños, ham and pineapple, cooked & crumbled bacon, or whatever else you like.
If the topping is particularly hearty (like onions or raw mushrooms), I would sauté them for a few minutes first. Since these crostini only cook for a few minutes, the veggies could come out raw if not!
Serve the crostini right away
Sadly, this is not a make-ahead recipe. These crostini are honestly best fresh, because the red sauce makes the toasts soggy. When I make them for parties, I usually whip them up about 15 minutes before my guests arrive so they’re ready when everyone walks through the door.
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20-Minute Pepperoni Pizza Crostini
Ingredients
- 24 homemade crostini or store-bought
- 1 1/2 cups roasted tomato sauce or store-bought pizza sauce (400 milliliters)
- 16 ounces whole milk mozzarella, thinly sliced (454 grams)
- 2 1/2 ounces pepperoni, cut into quarters (70 grams)
- 6 mini bell peppers, de-seeded & thinly sliced
- 1/4 cup fresh basil, roughly chopped (12 grams)
- Red pepper flakes, oregano, & parmesan, for serving
Equipment
- 1 sheet pan
Instructions
- Preheat the oven to 375°F (191°C). Line the crostini on a sheet pan.
- Spread 1 Tablespoon (16 milliliters) of tomato sauce on each crostini. Top the toasts with a slice of cheese, a few slices of pepperoni, and a few slices of bell peppers. Sprinkle with fresh basil.
- Bake the crostini for 5-6 minutes, until the cheese is melty. Then, turn the broiler to HIGH, and broil for another 2-3 minutes, until the pepperoni is crispy and the cheese is starting to bubble. Keep a close eye so it doesn't burn!
- Garnish the crostini with red pepper flakes, oregano, and parmesan if desired. Enjoy!
