Pepperoni Pizza Toast

Quick and easy afterschool snack or mid-day break. Recipe created by Chef Lori Grein. Yields 2 pizzas.


    • 2 slices Kinnikinnick Wholegrain Bread (63 g)
    • 2 tbsp pizza sauce (gluten-free) (30 g)
    • 8 pepperoni slices (gluten-free) (30 g)
    • ½ cup shredded mozzarella cheese (70 g)
    • ½ mini sweet red pepper – sliced (20 g)
    • Optional: finish with oregano flakes


    Preheat oven or toaster oven to 375°F (190°C). Place 2 slices of Kinnikinnick Wholegrain Bread on a foil lined baking tray.  
    Spread pizza sauce on Kinnikinnick Wholegrain Bread. Sprinkle with ½ of the cheese. Top with sliced pepperoni and pepper slices. Sprinkle with remaining cheese. 
    Bake in preheated oven for 7 – 10 minutes until bottom crust is crisp and cheese is melted. 

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