Super Bowl Appetizer: Pizza Dip with Garlic Toast

1 32 oz jar Ragu spaghetti sauce
1 pkg Pepperoni slices (half of package cut in half)
1 ball mozzarella cheese (cut half into 1 inch chunks, shred other half)
1/3 cup whole milk ricotta cheese
1 loaf artisan crusty french bread, sliced then.

Brush both sides of the sliced bread with extra virgin olive oil,
and sprinkle with garlic powder. Place on a baking sheet for 6 to 8
minutes or until lightly toasted.

In a saucepan over medium heat, add the spaghetti sauce.
While that is cooking, fry pepperoni for a couple of minutes.
Drain on paper towels.

In a 2 quart casserolle dish, add the heat spaghetti sauce,
and stir in the 1/2 sliced pieces of pepperoni.
Add the mozzerella chunks and ricotta cheese.
Sprinkle shredded mozzarella on the top, and then top
with the remaining pepperoni slices.

Bake in a 350 oven for 15 to 20 minutes or until bubbling.
Serve with garlic toast and red pepper flakes.