The Leaning Tower of Pizzas

You guys, we kind of have a major problem: we are addicted to pizza. I know, I know, admitting it is the first step and hopefully someday we will be able to overcome this but when it comes to dinner time we are kind of in a survival stage: whatever is fast and easy. So without further ado I give you: French Bread Pizzas.

Now, my method is slightly different from what I've seen on Pinterest (cutting the bread in half lengthwise, baking at 425, etc) and to be fair, that method might be faster and it's easier to customize toppings. I know I found my method somewhere on Pinterest but I cannot find the pin so hopefully no one is upset I've stolen their recipe. But we like my method and I can't wait to give the other one a try. I just like to be honest and if there's a better way to do something then I want to give you a heads up.

INGREDIENTS:
1 loaf of French or Italian Bread
1 package of pepperoni
1/2 jar of your favorite spaghetti sauce
1-2 cups of your favorite cheese, shredded (or you can be weird like me and use sliced cheese)
Whatever toppings you like on a pizza (fresh tomatoes, pineapple, olives, ham, green peppers, mushrooms, sausage, etc)

DIRECTIONS:
Preheat your oven to 375. I cut the bread into slices but you can slice it lengthwise if you wish it and then place on a foil-lined sheet pan.

Now if you did choose to slice it lengthwise, apparently you need to bake it at 425 for like 5 minutes so that your pizza isn't soggy. We aren't mighty particular about crispy-ness/chewiness but if something like that bugs ya then by all means: do that.

Spoon your favorite spaghetti sauce over the bread, then add the pepperoni, then the cheese (you can fight me every step of this process and say that's wrong: I really don't care; do what you feel is right). I use my fancy-pants cheese slicer so that I don't have to mess around with shredded cheese but again: it's up to you.

Bake until the cheese is melted or until you have reached desired crispy-ness for your crust. This isn't one of those recipes where you put it in the oven and forget about it. You need to watch it like a hawk. Plus (in my experience) not everyone has the same oven that bakes the same way at the same altitude: there are BOUND to be varying results. Not that you asked for it but in my opinion: cooking is most definitely a science. You have to kind of play around with recipes until you find the sweet spot and what works fabulously for one person might not work for the next so just . . . . be careful. Anyway, hope you find success with this recipe!

Bam. You've seen the tower of Pizza. Tell all your friends :)