Creamy Pepperoni Pizza

2 loaves (1 pound each) Italian bread

2 1/2 cups ricotta cheese

6 tablespoons bottled pesto

1/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

2 packages (3.5 ounces each) sliced pepperoni

2 cups shredded mozzarella cheese

Place one oven rack in upper third of oven, a second rack in lower third. Heat oven to 450° F.

Halve each loaf lengthwise, then crosswise to make 8 pizza crusts.

Mix ricotta, pesto, Parmesan, salt, pepper in bowl. Spread on crusts. Top with pepperoni, then mozzarella. Place 4 pizzas on one baking sheet, and 4 others on second sheet.

Bake one in upper third, other in lower third, of 450° F. oven 10 minutes, until cheese melts. Cool 5 minutes.

Serves 8.