Italian Bread Creamy Pesto Pepperoni Pizza

2large Italian bread, unsliced
3cups ricotta cheese
1⁄3cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
1⁄4cup grated parmesan cheese(use more to taste if desired)
salt and pepper
1cup sliced black olives (very well drained pat dry with a paper towel, can use more)
2(4 ounce) packages pepperoni, sliced (use more if desired)
2 1⁄2cups shredded mozzarella cheese (or to taste)

Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
Heat oven to 450°F (regular or convection air-bake).
Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
Spread on the bread crusts.
Sprinkle the olives on top of the ricotta.
Top with pepperoni slices.
Top with shredded mozzarella cheese.
Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
Place on sheet on one rack and the other on the other rack.
Bake for about 10-12 minutes (the cheese should be well melted).
Cool for about 5 minutes.

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