Steps

1. Place 1 can (400g) whole peeled tomatoes in a bowl and crush coarsely with a spatula or similar. [Tip!] Whole peeled tomatoes are already cooked, so they can be eaten as is without simmering. This sauce can be refrigerated for approximately 1 week.
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2. Add 1/3 tsp salt, 2.5 tsp kombu dashi, 1.5 tbsp olive oil, and 2 cloves (10g) grated garlic to the crushed tomatoes and mix well. [Tip!] Kombu dashi and tomatoes are a good match due to glutamic acid, enhancing the umami. This tomato sauce can also be used for pasta.
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3. Thinly slice 1/8 onion.
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4. Julienne 1 bell pepper.
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5. Slice 2 sausages into rounds. [Tip!] Frozen sausages can be sliced and used while still frozen. It's recommended to freeze sausages close to their expiration date.
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6. Brush 2 slices (6-slice thickness) sandwich bread with olive oil to taste. [Tip!] Brushing with olive oil prevents the tomato sauce from soaking into the bread, resulting in a non-soggy toast.
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7. Spread the prepared pizza sauce to taste (about 1 ladleful) over the bread brushed with olive oil.
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8. Top the pizza sauce with pizza cheese to taste.
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9. Arrange the sliced onion, bell pepper, and sausages evenly on top of the cheese. [Tip!] Placing the toppings on top of the cheese allows them to bake fragrantly and prevents the vegetables from becoming too pungent.
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10. Bake in a preheated oven toaster (set to 300°C) for 3-4 minutes. [Tip!] Preheating speeds up baking and makes the bread crispy. For a regular toaster, preheat, then bake for 6-8 minutes.
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11. Sprinkle dried parsley to taste over the baked pizza toast.
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12. Season with salt as desired. The "Infinite Pizza Toast" is complete, crispy on the outside and fluffy on the inside. [Tip!] It's cheaper and more delicious than store-bought pizza sauce.
    🕒 19:04