While far from the traditional style, these are a quick and popular dish.
I prefer a thick sauce for this, with more vegetables than usual, and perhaps cut into pieces or strips that are larger than normal.
You’re likely to have some sauce left over, or you could make just half a batch instead.
Cook the sauce. While it’s simmering, prepare the other ingredients.
A cookie tray, baking sheet, or piece of foil laid over your oven rack
Pre-heat your oven to medium/hot (400?)
Fresh mozzarella cheese, about half a pound
Grate the cheeses.
Bread: one or two flat loaves of foccacia, a long loaf of french bread split down the middle, flat pitas, english muffins, or any other flat bread.
Spread a layer of tomato sauce over the bread.
Add mozzarella cheese, and then parmesan.
Bake for fifteen minutes.
Check it occasionally, and pay attention to the cheese — if the mozarella isn’t bubbling yet, it’s not done, but you want to remove it before the parmesan on the top starts to get overly brown and crispy.
Add goat cheese with the mozzarella
Add pesto with the tomato sauce