1 or 2 day old French bread (fresh is hard to work with)
1 (6 oz.) can tomato paste
1 pkg. pre-sliced peppered salami (or any other thin meat)
1 ball fresh mozzarella (packed in salt water)
bleu cheese crumbles
1/3 red onion, sliced
olives, halved or quartered
jarred artichoke hearts
minced garlic
dried oregano, basil, thyme
red pepper flakes
good olive oil (high smoke point not necessary)

Preheat oven to 450°F. Prep a baking sheet with a cover of aluminum foil and a spray of Pam or rubbing of olive oil.

In a small bowl prepare sauce. An entire can of tomato paste will work for an entire 14-inch loaf of French bread, so ration accordingly.

Combine 1 part tomato paste with 1/3 part olive oil, all dried herbs, minced garlic, and crushed red pepper. For a full can of paste, I'd recommend 1 1/2 tablespoons of each spice, including garlic and red pepper flakes.

Slice mozzarella ball in half, and then turn over and slice into 1/4-inch pieces. Finely dice red onion. Halve or quarter black/green olives. Halve artichoke hearts.

Slice French bread about 3/4 to 1-inch thick.

Lightly spread sauce over each piece of bread.

For a great texture layer ingredients in this fashion: sauce, salami, red onion, mozzarella, olives, artichoke hearts, and finally the bleu cheese crumbles.

Give all pieces a final LIGHT drizzling of olive oil.

Place middle rack of oven for 12 minutes, no more no less.

Serve as an awesome appetizer, or as mini pizzas with another dish.

Submitted by: Glenn G.