Serves 2-3, use a 9 x 13 pan or glass dish
1/2 pound pizza dough, homemade or store-bought
3 cups cherry tomatoes (or one 14 ounce can crushed tomatoes, you don't need more)
4 cloves garlic, 2 whole smashed, 2 grated
2 teaspoons fig preserves or use honey
1/8 cup extra virgin olive oil plus more for drizzling
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch crushed red pepper flakes
1 pinch kosher salt and black pepper
1/4 cup fresh basil, chopped, plus more for serving (or 1 tablespoon dried)
1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
1 to 1.5 teaspoons fennel seeds use to your taste
1 cup shredded whole milk mozzarella
1 cup shredded fontina cheese
1/2 cup grated parmesan or asiago cheese
3 ounces pepperoni, sliced or other toppings like mushrooms and green peppers
Preheat oven to 500.
To make the sauce. In a roasting pan, combine the tomatoes, olive oil, 2 cloves smashed garlic, fig preserves, thyme, and a pinch each of salt and pepper. Roast in the middle of the oven at 500 degrees F. for 10-15 minutes, until the tomatoes burst. Using a fork, smash the tomatoes down until a chunky sauce forms. Is using canned tomatoes, just simmer on the stove until thickened and you can take the other roasted ingredients and sauté them in a pan, then add to canned tomatoes. Alternately, you can use your favorite pizza sauce.
To make the herb seasoning. In a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper.
To assemble. Gently press the dough until it covers the entire sheet pan and pre-bake for 8 minutes. Spread on the sauce, you may not need it all. Top with cheese, then toppings. Sprinkle the herb seasoning over top.
Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Serve
Calories 429 per piece (assuming 6 pieces)