Preheat the oven to 425 degrees F.

Place baguette slices on the prepared baking sheet and brush or drizzle with a little bit of olive oil and rub with the halved clove of garlic. If you can’t fit all of the crostini on the baking sheet, you’ll need to use two baking sheets. Bake for 5-7 minutes until crostini is somewhat toasted along the edges.

Meanwhile, place a 10-inch oven-safe skillet and over medium high heat and add in the olive oil. Once oil is warm, add in garlic, onions and cherry tomatoes and ½ teaspoon kosher salt and saute, stirring occasionally, until tomatoes begin to break down and release their juices, 8 to 10 minutes. Once tomatoes have softened slightly, gently press the tomatoes down with the back of a wooden spoon to release their juices, then immediately stir in the tomato paste, oregano, paprika, red pepper flakes and remaining ½ teaspoon salt, and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Stir in ⅔ cup water and allow sauce to come together and simmer for 2 to 3 minutes over medium heat, then stir in the white beans and parmesan cheese until well combined.

Sprinkle mozzarella cheese over the top, then evenly arrange pepperoni slices on top.

Place the skillet in the oven and bake until the cheese is melted, about 8 to 10 minutes. Switch the oven to the broiler setting on high and broil until the cheese is slightly golden in places, 1 to 3 minutes.

Top and serve: Sprinkle with the Parmesan, basil, and a sprinkle of flaky sea salt. Serve warm with garlic crostini for dipping and scooping up the beans. Optional to drizzle with a little hot honey if you like sweet and spicy flavors!