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Using slider buns instead of pizza dough turns this into a build-and-bake finger food that needs no proofing or rolling - just split rolls, sauce, cheese, and a hot oven. Fresh basil added only after baking keeps its bright color and flavor, since the oven's heat would otherwise wilt and darken it.
Per serving
220kcal
Calories
9g
Protein
24g
Carbs
10g
Fat
Prep Time
10 min
Cook Time
12 min
Servings
6 people
Difficulty
easy
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Slice the slider buns in half horizontally, keeping the bottoms and tops connected as one sheet if using a slider pan, or separate individual rolls.
Arrange the bun bottoms on the baking sheet and spread a thin layer of marinara sauce over each.
Top with a few slices of fresh mozzarella and halved cherry tomatoes.
Drizzle lightly with olive oil and sprinkle with a pinch of salt.
Bake for 10-12 minutes, until the cheese is melted and the buns are lightly toasted.
Remove from the oven and top with fresh basil leaves before placing the bun tops back on.
Serve immediately while warm.
Don't Oversauce: A thin layer of marinara is enough - too much sauce makes the buns soggy and harder to eat as a handheld finger food. Add Basil After Baking: Fresh basil wilts and darkens quickly under oven heat, so adding it right after the sliders come out keeps the color vibrant and the flavor fresh. Use Fresh Mozzarella for Best Melt: It melts more evenly and has a creamier texture than pre-shredded low-moisture mozzarella, giving a more authentic Margherita flavor.
Yes, sliced pepperoni, mushrooms, or bell peppers can all be added along with the mozzarella before baking for a customized version.
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