Best 5 Toaster Oven Pizza Sandwiches Recipes

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Indulge in a delightful culinary experience with our tantalizing toaster oven pizza sandwiches, a symphony of flavors and textures that will ignite your taste buds. This versatile dish offers a creative twist on the classic pizza, transforming it into a convenient and portable meal. Picture perfectly toasted bread enveloping a medley of savory fillings, gooey melted cheese, and a crispy golden crust. With three enticing variations to choose from, these pizza sandwiches cater to diverse palates and preferences. Embark on a flavor journey with the supreme pizza sandwich, a harmonious blend of pepperoni, sausage, green bell peppers, onions, and mozzarella cheese. Alternatively, savor the zesty Italian delight pizza sandwich, featuring sun-dried tomatoes, spinach, artichoke hearts, and a tangy feta cheese. For those seeking a vegetarian delight, the veggie supreme pizza sandwich overflows with a vibrant array of bell peppers, mushrooms, onions, and zucchini, topped with a generous sprinkle of mozzarella cheese. Ready in just 15 minutes, these toaster oven pizza sandwiches are a time-saving grace for busy weeknights or a quick and satisfying lunch. Join us as we explore the culinary wonders of these irresistible pizza sandwiches, a delightful treat that will elevate your mealtimes.

Here are our top 5 tried and tested recipes!

TOASTER OVEN PIZZA SANDWICHES



Toaster Oven Pizza Sandwiches image

A favorite last minute lunch for the kids

Provided by Victoria Fincher

Categories     Other Appetizers

Time 10m

Number Of Ingredients 4

1 french bread sandwich roll
4 Tbsp preferred spaghetti or pizza sauce
20 slice turkey pepperoni
shredded mozarella cheese

Steps:

  • 1. Warm toaster oven to 350 degrees. Slice sandwich roll, spread with 1 tbsp desired sauce on each.
  • 2. Top with 5 slices of pepperoni and desired amount of cheese on each.
  • 3. Toast until cheese is melted.
  • 4. Assemble sandwich and enjoy. :)

PIZZA OVEN BREAKFAST PIZZA



Pizza Oven Breakfast Pizza image

This dish is a loose play on the traditional Mexican breakfast of huevo rancheros, with pizza dough standing in for corn tortillas and toppings that include two kinds of cheese, refried beans, an egg and creamy avocado--all made in your pizza oven. A sazon packet shortcut brings the color and flavor of achiote and other spices to the sauce, without the need for lots of ingredients. We upped the hydration in the dough since it's cooked in a cooler oven, resulting in a golden, puffy crust with the perfect amount of chew.

Provided by Food Network Kitchen

Categories     main-dish

Time 12h50m

Yield 8 individual pizzas

Number Of Ingredients 17

350 grams water at 100 degrees F
15 grams sea salt
1/8 teaspoon instant yeast
500 grams 00 flour, preferably pizzeria-style, plus more for dusting
Olive oil, for the dough box or bowl
1 1/2 pounds Roma tomatoes (about 8), coarsely chopped
1 cup fresh cilantro leaves and tender stems, coarsely chopped (about 1/2 bunch), plus more leaves, for serving
2 cloves garlic, smashed
1 to 2 serrano chiles, coarsely chopped
1 packet sazon con culantro y achiote
1/2 small yellow onion, coarsely chopped
8 tablespoons refried beans
8 ounces Oaxacan cheese, divided into 1-ounce pieces (see Cook's Note)
8 tablespoons Cotija
8 large eggs
2 avocados, diced
Lime wedges and hot sauce, for serving

Steps:

  • For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
  • Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.
  • Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight.
  • For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature.
  • Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook's Note).
  • Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.)
  • Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above.
  • Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook's Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes.
  • Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas.

DELICIOUS OVEN PIZZA SUB SANDWICHES



Delicious Oven Pizza Sub Sandwiches image

All amounts may be increased or decreased to suit taste, and if possible purchase the submarine style sandwich buns that are about 9-inches long --- these are delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 42m

Yield 6 serving(s)

Number Of Ingredients 10

6 bread buns, split in half
1/2 lb bulk Italian sausage, cooked and drained
1 lb of shaved deli ham
1 (8 ounce) can pizza sauce (see Kittencal's Pizza Sauce or Kittencal's No-Cook Pizza Sauce or Marinara Dipping Sauce)
1 lb sliced mozzarella cheese
1 medium sweet onion, sliced
30 -35 mild banana pepper rings
black pepper
2 (3 1/2 ounce) packages sliced pepperoni
1/4-1/2 lb thinly sliced hard salami

Steps:

  • Slice 6 buns (or how many you desire, just increase the ingredients).
  • On the bottom half of the buns, layer sausage, then ham, then pizza sauce, then cheese, then onion, then banana peppers (seaon the peppers with black pepper) then pepperoni and lastly the salami.
  • Replace the tops.
  • Wrap each bun in heavy-duty foil that has been sprayed well with non-stick cooking spray.
  • Place on baking sheet.
  • Bake at a 400 degree oven for about 12-15 minutes, or until the cheese is melted.
  • Serve immediately.
  • **NOTE** banana peppers in a jar are usually found in the pickle section of any grocery store.
  • Delicious!

TOASTER OVEN PIZZA



Toaster Oven Pizza image

My roommate in college had a toaster oven and I used it quite a bit. These bagel pizzas are foolproof and taste great.

Provided by SYNEVA B

Categories     Appetizers and Snacks     Cheese

Time 15m

Yield 2

Number Of Ingredients 6

1 bagel, sliced in half
½ cup tomato sauce
¼ cup shredded mozzarella cheese
1 small onion, sliced into rings
1 green bell pepper, chopped
1 (8 ounce) package sliced pepperoni sausage

Steps:

  • Spread bottom bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni. Place other half of bagel on top.
  • Preheat toaster oven to 425 degrees F (220 degrees C).
  • Place bagel in preheated toaster oven and toast about 10 minutes, or until bagel is golden brown.

Nutrition Facts : Calories 752.1 calories, Carbohydrate 33.5 g, Cholesterol 126.6 mg, Fat 52.5 g, Fiber 3.5 g, Protein 35.2 g, SaturatedFat 18.2 g, Sodium 2500.6 mg, Sugar 5.5 g

TOUCHDOWN PEPPERONI PIZZA SANDWICH



Touchdown Pepperoni Pizza Sandwich image

This is a hybrid of a pizza and a sandwich--in one handy little package. Mix-n-match to adjust for your own personal tastes. I dreamed this up while in line at the check-out knowing I needed something quick to satisfy DS who was anxious to get over to his friend's to watch the game on the big screen TV. DH and the Peanut Gallery thought this rated five stars! Hope you do, too! IDEA: Use the toaster oven OR a panini-maker to get these sammies to the peak of perfection!!!

Provided by Debber

Categories     Lunch/Snacks

Time 4m

Yield 1 slamwich

Number Of Ingredients 6

2 slices Italian bread
2 teaspoons mayonnaise
2 teaspoons pizza sauce (or spaghetti sauce)
6 slices pepperoni
2 slices sharp cheddar cheese (or mozzarella)
1 tablespoon grated parmesan cheese (or Asiago)

Steps:

  • Spread mayonnaise on one slice and pizza or spaghetti sauce on the other slice.
  • Lay pepperoni slices on the pizza sauce and the cheese over the top of that.
  • Sprinkle Parmesan on the mayonnaise slice.
  • Pop both pieces into the toaster oven (or put together and use a panini maker) until cheese is bubbly and melted.
  • Fold sides together, and serve while warm.
  • VARIATION: try this with your favorite pizza toppings OR cheeses.
  • SERVING SUGGESTION: Cut on point into four pieces and use as "appetizers" or little kid-wiches.

Tips:

  • Choose the right bread: Use a sturdy bread that can hold up to the fillings and won't get soggy. Thick-sliced sourdough, French bread, or ciabatta are all good options.
  • Use high-quality ingredients: The better the ingredients, the better the sandwich will be. Use fresh mozzarella, flavorful pesto, and your favorite pizza toppings.
  • Don't overload the sandwich: Too many toppings will make the sandwich difficult to eat and may cause the bread to get soggy. Stick to a few simple toppings that complement each other.
  • Cook the sandwich until the cheese is melted and bubbly: This will ensure that the cheese is gooey and delicious.
  • Serve the sandwich hot: Toaster oven pizza sandwiches are best enjoyed hot out of the oven. Serve them with your favorite dipping sauce, such as marinara or ranch dressing.

Conclusion:

Toaster oven pizza sandwiches are a quick and easy way to enjoy a delicious and satisfying meal. With endless topping possibilities, they're sure to please everyone in the family. So next time you're looking for a quick and easy lunch or dinner, give toaster oven pizza sandwiches a try. You won't be disappointed!

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