I invented this one day after I bought some fresh oregano. I happened to have half a huge onion sitting around, and got a hankering for pizza. This does not look like a normal pizza when it is done, but I assure you it tastes fine!
Briefly: Cook the sauce for 45 minutes. Bake the pizza for 17 minutes at 400 degrees.
Crust
I use my bread machine to make the crust. It takes a little over
an hour, so I start it first, then prepare the sauce.
Sauce
Dice the garlic, onion, olives, basil and oregano together. Put into a skillet and turn to medium. Add the olive oil and stir to coat the ingredients. Add the salt and sugar. Stir occasionally and sauté until the onion begins to get translucent. Add the diced tomatoes and mushrooms. Reduce heat to low and simmer until the bread machine has ten minutes left, or 45 minutes if using prepared crusts.
Increase the heat to medium and add the tomato paste. The sauce
will be very thick. Carefully add the red wine, stirring constantly
until the sauce is easy to spread, but does not run.
Pizza
Knead or toss the crusts into shape. Sprinkle corn meal liberally onto a baking sheet or pizza pan and place the crusts on the corn meal. Spread the sauce onto the crusts and top with a light sprinkling of cheese. The cheese will just hold the sauce together so that eating the pizza is somewhat easier.
Bake until the edges of the crust turn golden brown.
Eat, then email me at jim@jcook.net to tell me how you like it. I've found that this pizza refrigerates nicely and re-heats in microwaves, toaster ovens, or ovens pretty well.
Variations
Various standard pizza ingredients could be added to the sauce, such as bell pepper, cooked ground beef or sausage. Any topping which will cook fully in the time the pizza is in the oven can be added to the top.
Low fat: Omit the topping cheese and black olives. Use about 2 tbsp. water instead of the olive oil while simmering the onions.