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.
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