French bread pizza with sausage, pepperoni and hot muffuletta mix

Melt about a tablespoon each of butter and olive oil in a cast-iron skillet; add the garlic and let the pan's heat cook it without browning.

Add a little chili and some garlic powder.

Split the French loaf, set it on the toaster oven pan and squish it down a little so it does not go soggy.

Brush with the garlic oil, then add a thin undercoat of whole milk mozzarella to keep the tomato sauce from soaking in.

Put it in the oven with a little water in the steam reservoir and cook a couple of minutes to melt the cheese.

Grate more mozzarella for the top coat; prepare basil.

Spread tomato sauce, add the second layer of mozzarella, pile on pepperoni, then dollops of raw sausage and of the hot muffuletta mix.

Bake again without steam until done, checking and giving it another minute as needed.

Finish with basil, post-oven parmesan and a little fancy olive oil.