Pepperoni Pizza

Wash the tomatoes and then slice into ¼” thick slices.

Place on a piece of aluminum foil over a cookie sheet and sprinkle a dash of salt and pepper over the tomatoes.

Drizzle a little olive oil.

Pour the oregano and basil into the palm of one hand, and rubbing your hands together, crush the oregano and basil and shake it over the tomatoes.

Broil from the highest tray position in your oven on low for about 5-10 minutes.

Keep a close eye so you don’t burn the tomatoes.

You’re looking for them to darken and cook down quite a bit.

Not to the point of looking like sundried tomatoes, but you want about half the juice cooked out.

Butter one side of each slice of bread.

Use the best sourdough you can find for this.

There is a local grocery store that sells sourdough that has whole cloves of garlic in it.

That stuff is amazing for this.

Place half the cheese on two of these slices.

Add tomatoes and pepperoni and then the rest of the cheese followed by the bread.

Cook at 325° for four minutes on each side.

Be prepared to be amazed!

Makes two.