Ingredients
- 1 French bread loaf (about 24 inches (60cm) long, halved lengthwise)
- 2 cups pizza sauce or thick tomato sauce (about 475ml; use only as much as the bread can hold)
- 2 cups mozzarella (230g, shredded)
- 15 slices pepperoni
- ½ teaspoon Italian seasoning or dried oregano
Optional Extras
- ¼ cup bell pepper (finely chopped)
- 2 tablespoons onion (finely chopped)
- ¼ cup cooked shrimp (chopped)
- ¼ cup pineapple (well drained and chopped)
- ¼ cup mushrooms (thinly sliced)
- ¼ cup canned tuna (drained)
- ¼ cup salami (chopped)
Method
- Preheat the oven to 375°F (190°C). Set the lengthwise bread halves cut-side up on a baking sheet.
- Spread with pizza sauce, using enough for a thin layer rather than soaking the bread. You may not need the full amount, depending on the loaf's width.
- Add one or two optional toppings if you want. Use cooked meat or seafood, drain wet ingredients and avoid piling everything onto the bread.
- Scatter over the mozzarella, pepperoni and Italian seasoning or oregano.
- Bake for about 12 minutes or until the cheese is melted and the toppings are hot. Larger or heavily topped loaves may need longer. Cut into portions and serve.
Notes
Makes 2 generous main-course servings or 4 smaller portions. The amount of sauce needed depends on the loaf's width; don't saturate the bread.
The optional topping amounts and ½ teaspoon seasoning are starting quantities. Choose a few extras rather than adding all of them. Use cooked shrimp and ready-to-eat or cooked meat toppings.
Refrigerate promptly, covered; eat within 3 to 4 days, counting from the age of the oldest cooked topping. Freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C).