Before You Begin
A 24 by 4-inch loaf of supermarket French bread, which has a soft, thin crust and fine crumb, works best here. If you can't find soft French bread, you can substitute one and a half 18-inch baguettes, though the crust will be slightly tougher. Cut the baguettes into six equal pieces, and distribute the toppings evenly.
Instructions
for the pizza
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
Cut 1 (24 by 4-inch) loaf soft French bread in half crosswise, then halve each piece horizontally to create 4 equal pieces. Arrange pieces cut side down on prepared sheet. Brush crust with 1 tablespoon extra-virgin olive oil.
Combine 8 tablespoons unsalted butter, melted; 2 teaspoons granulated garlic; ½ teaspoon table salt; and ¼ teaspoon red pepper flakes in bowl. Flip bread cut side up and brush cut side evenly with melted butter mixture.
Bake, cut side up, until browned around edges, about 5 minutes.
for the sauce
Meanwhile, combine 1½ cups canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon table salt, and ½ teaspoon pepper in bowl. (Sauce can be refrigerated for up to 24 hours.)
Spread sauce evenly over toasted bread, then top with 12 ounces shredded mozzarella cheese, followed by 1 ounce grated Parmesan cheese and 2 ounces thinly sliced pepperoni.
Bake until cheese is melted and spotty brown, about 15 minutes. Let pizza cool for 5 minutes. Serve.
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