For the pepperoni sauce:
1 tablespoon extra-virgin olive oil (EVOO)
2 ounces minced or grated pepperoni (⅓ cup), plus about half a stick very thinly sliced pepperoni
2 cloves garlic, chopped or grated
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon granulated onion
1 tablespoon fresh or 1 teaspoon dried parsley
One 14-ounce can diced or crushed fire-roasted tomatoes
One 8-ounce can tomato sauce
A few leaves basil, torn
For the cheese blend:
About 1½ cups shredded brick mozzarella cheese
About 1½ cups shredded red pepper flake pecorino cheese
1 loaf French bread
Finely chopped fresh parsley, granulated garlic, red pepper and dried oregano, to pass (like at the pizzeria!)
For the sauce, heat EVOO over medium heat in small saucepot and melt the grated or minced pepperoni into it, then add garlic, swirl a minute and add flakes, oregano, onion and parsley, swirl, add tomatoes, sauce and basil, bring to a bubble and thicken 15 minutes over low simmer.
For the blend, combine cheeses in bowl.
Preheat oven to 400˚F with rack 1 above center. Line a baking sheet with parchment paper. Arrange the 4 planks of French bread and lightly toast 4 to 5 minutes. Top evenly with sauce and cheese blend, then arrange thinly sliced pepperoni in among the cheesy topping, then bake 12 to 15 minutes more to brown and bubbly, and top with parsley and pass toppings at table.