French Bread Pizza with Sun Dried Tomato Bruschetta



1 loaf crusty French bread, split, each slice (top and bottom) cut into 4, for 8 total pieces

1 – 8.5 oz jar Bella Sun Luci Sun Dried Tomato Bruschetta

About 2 oz black olive tapanade (black olives chopped finely)

8 oz shredded mozzarella (or any favorite cheese)

1 small-medium red onion, sliced

1 cup diced tomatoes

1 cup pepperoncini

Optional: fresh basil leaves



Preheat the oven to 425°F for about 10 minutes.

In the meantime, spread the bruschetta and tapenade evenly over the 8 pieces of bread, then the cheese, then the diced tomatoes.

Bake for 10 minutes.

Top with the pepperoncini.

Top with the basil leaves if desired.