If your baguette needs to be baked at home, follow the package instructions to bake. 

In a large, oven-safe skillet over medium high heat, add the olive oil. Add the onion and allow to sauté for about 3 minutes. Add the garlic, Italian seasoning, salt, sugar, and red pepper flakes (if using) and sauté until the garlic is fragrant, about 1 minute.

Deglaze the pan by slowly pouring in 1/4 cup of red wine and scraping up any browned bits. Add crushed tomatoes and stir. Allow to come to a boil and then turn off the heat.

Add a layer of pepperoni (and any other toppings you might like). Sprinkle the Parmesan cheese evenly over the dish. Add an even layer of the mozzarella cheese. Set aside.

Slice the demi baguette into 1/2 inch rounds (I like a thin slice but you can slice it to your likeness). Brush with olive oil and place under the broiler and broil until golden brown, about 2-3 minutes. Remove from oven and rub each crostini with a piece of garlic. Set aside.

Place the skillet in the oven under the broiler and broil until the cheese is nice and melty, about 3-5 minutes. Remove from oven.

Drizzle with hot honey or chili oil and sprinkle on fresh basil. Serve with crostini straight from the skillet!