Creamy Pepperoni Pizza
2 loaves (1 pound each) Italian bread
2 1/2 cups ricotta cheese
6 tablespoons bottled pesto
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 packages (3.5 ounces each) sliced pepperoni
2 cups shredded mozzarella cheese
Place one oven rack in upper third of oven, a second rack in lower third. Heat oven to 450° F.
Halve each loaf lengthwise, then crosswise to make 8 pizza crusts.
Mix ricotta, pesto, Parmesan, salt, pepper in bowl. Spread on crusts. Top with pepperoni, then mozzarella. Place 4 pizzas on one baking sheet, and 4 others on second sheet.
Bake one in upper third, other in lower third, of 450° F. oven 10 minutes, until cheese melts. Cool 5 minutes.