|1||French baguette, cut on the diagonal into ¼" slices|
|1 (24oz) jar||Pastene Tomato Basil Sauce|
|¼ cup||Pastene Extra Virgin Olive Oil|
|1 Tbsp||Pastene Minced Garlic|
|4 oz||pepperoni, thinly sliced|
|2 cups||mozzarella, shredded|
|2 tsp||garlic powder|
|2 tsp||Italian seasoning|
|Fresh basil, shredded, for garnish|
- Preheat oven to 400°F. Set two racks in the middle and lower thirds of the oven. Arrange the baguette slices in a single layer on a large rimmed baking sheet, drizzle with olive oil, sprinkle with garlic powder, and set aside.
- Preheat a medium sized cast-iron skillet over medium heat for 2 to 3 minutes until very hot. Layer the sauce, cheese, and pepperoni in the skillet and sprinkle with Italian seasoning. Bake until the sauce is bubbling and the cheese is melted, 10 to 12 minutes.
- During the last 5 minutes of baking, place sliced bread in oven to toast until golden. Garnish the dip with the basil and serve with the toast.
- Serve immediately.