Gourmet Ham and Mozzarella Croque-Pizza
Half croque-monsieur, half pizza, this gourmet snack brings together the best of both worlds in just a few minutes. Crispy on the outside, gooey and flavorful on the inside, it's a crowd-pleaser for all ages at any time of day. An ultra-fast recipe that turns simple slices of sandwich bread into a true Italian-style feast.
🛒 Ingredients
4 servings
- 8 slices thick-cut sandwich bread
- 5.3 oz tomato sauce (coulis or pizza sauce)
- 4.2 oz deli ham, sliced
- 5.3 oz fresh mozzarella, drained and sliced
- 0.5 cup canned corn, drained
- 0.5 cup pitted black olives, sliced
- 1 cup shredded cheese (Emmental or Gouda)
- 1 tsp dried oregano
- 1 drizzle olive oil
- Salt and ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 410°F (convection setting) or heat a large non-stick skillet over medium heat. If using the oven, line a baking sheet with parchment paper.
- 2
Carefully drain the mozzarella and corn to avoid soggy bread. Cut the mozzarella into thin slices about 1/8 inch thick.
- 3
On each slice of bread (the side that will be the inside), spread a thin layer of tomato sauce with a spoon, leaving a 1/4 inch margin around the edges.
- 4
On 4 slices, arrange in order: a slice of ham, a few slices of mozzarella, a tablespoon of corn, and a few olive slices. Season lightly with salt and pepper.
- 5
Close with the remaining 4 slices, tomato sauce side facing inward, pressing down gently to seal the sandwich.
- 6
On the top of each sandwich, spread a thin layer of additional tomato sauce. Sprinkle generously with dried oregano, then cover with a nice layer of shredded cheese to create a golden crust.
- 7
Oven: Place the croque-pizzas on the baking sheet and bake for 10 to 12 minutes until the cheese is melted, golden, and slightly browned. Skillet: Cook covered for 4 to 5 minutes with the cheese side up, then carefully flip for 2 minutes to brown the other side.
- 8
Remove from the oven or skillet and let rest for 1 to 2 minutes before serving so the cheese sets slightly. Cut diagonally and enjoy immediately.
💡 Chef's Tip
The secret to a perfectly crispy croque-pizza without soggy bread: always drain the mozzarella at least 15 minutes in advance on paper towels, and do not overload with tomato sauce. For an even more indulgent version, lightly rub the outer sides of the bread with a little butter or olive oil before cooking—the result is an irresistibly golden and crunchy crust.
