Margarita Pizza Bread

Sometimes you can make the simplest of dinners into something different.  Something better.  Something so darn good that even after you have stuffed yourself to the gills, you are already beginning to crave the next days leftover lunch.  This is a dinner like that.  This is a dinner that teases you with it's aroma and makes you drool with it's appearance.  And the next best thing about it, besides it being amazing, is that it takes all of 20 minutes to make and bake.  That's just 20 minutes away from amazing to me.

2 loaves of bakery fresh Vienna Bread
1 can of pizza sauce (I used Pastorelli)
4 cups of shredded mozzarella cheese
2 large ripe red tomatoes (sliced thin, then halved)
extra virgin olive oil
sea salt and fresh cracked pepper
handful of fresh basil leaves (chopped)

-Preheat your oven to 425*.  Slice your bread in half width-wise, then in half horizontally (making 8 boats).  Place them on a few aluminum foil covered baking sheets (to keep the clean up simple).  Spread a spoonful of sauce across the entire open cut side of each piece (making sure to get all the way to the edges).  Then just smother them in the cheese, again making sure to cover all of the sauce all the way to the edges (or else the sauce will dry up when baked if not covered by the cheese).  Toss on your sliced tomatoes, a few to every piece.  Then drizzle the tops of them lightly with the e.v.o. and a nice healthy sprinkling of salt and pepper.  Bake at 425* for about 12-15 minutes (catching it once the cheese has melted yet before the edges begin to really brown).  Remove from the oven and immediately dust the tops of them with your chopped basil (doing it while they are still oven hot will help infuse their fragrance in, on and around the bread).  Serves 4-6.  Enjoy!