This one took very little forethought for me, since I put wine in every pasta sauce I make. Pizza sauce IS pasta sauce, in my opinion, so I made this one pretty simple, since it was going to be one of many ingredients in this dish. If you LAYER flavors, that's when the whole thing tastes incredible as it rolls around in your mouth. Since this is a pizza, you can do any theme you want, but Italian and Greek work best. I also chose to do a gluten-free crust, because I'm trying to eat less wheat. I bought a bag of Pamela's Products Bread Mix and Flour Blend and followed their directions for their pizza crust, minus using the high-powered blender. I used my high-powered hands. Worked just fine.
GREEK PIZZA WITH ROSEMARY & RED WINE SAUCE
Pamela's Products pizza crust, prepared
add 1 clove garlic, minced
10 Kalamata olives, minced
2 6-oz cans tomato paste
1 cup red wine (I used a syrah, zinfandel, barbera blend)
1 cup water
1 tbsp fresh rosemary, minced
salt to taste
Red, orange and yellow bell pepper, half of each - roasted and cut in strips
2 breasts of chicken, prepared and cut in bite-size pieces
Greek seasoning (I used Spice of Life's Greek Blend)
4-6 oz Feta cheese
3-4 cups mozzarella cheese
Prepare crust according to directions, add garlic and olives and bake. In a shallow pan, reconstitute tomato paste with wine and rosemary, and add water and salt as desired. Simmer about 30 minutes to allow rosemary to permeate sauce and wine to lose a bit of it's yeasty smell. Spread over crust.
To roast peppers: slather with olive oil and place on baking sheet. Bake at 400 for 15-20 mins. Remove skins and cut into strips.
To save using lots of pans, I poured off the sauce into a bowl. I put the chicken into the previously used pan and added a bit of water with the bit of leftover sauce. Sprinkle generously with Greek seasoning. After cooked, slice into bite-size pieces and sprinkle over sauce that has been spread over crust. Sprinkle pepper slices and cheeses, and bake another 10-15 minutes to melt cheeses.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg