In a small bowl, mix together tomato sauce, garlic, dried oregano and salt. Set aside.
Cut the French bread in half, lengthwise, and then in half, crosswise, so you have four “pizza” crusts. Place the four halves, cut side up, onto a baking tray. Divide the tomato sauce evenly between the halves, about 1/4 cup each, and spread evenly. Place two slices of provolone onto each pizza, tearing them up a bit if they hang over the edge too much. Sprinkle some mozzarella cheese over top followed by a few pepperoni slices. Sprinkle the remaining shredded mozzarella cheese over the pepperoni and then a dusting of Parmesan.
Place into the oven and bake until golden brown. About 10-15 minutes or until the cheese is bubbly and brown.
Let cool slightly and then top with torn basil, crushed red pepper flakes, Parmesan and dried oregano. Serve.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.