Special equipment: Special equipment: pizza stone
For the mediterranean spice blend: Break up the rosemary and lavender flowers with a mortar and pestle. Mix together with the basil, chervil, oregano, savory, shallots, tarragon, thyme and garlic. Store in an airtight container in a cool, dark place.
For the dough: Combine the warm water, sugar and the yeast and let sit until foamy, 5 minutes. Mix the cake flour and sea salt in the bowl of a mixer with a dough hook, then add the foamy mixture and 2 tablespoons of olive oil. Knead on low speed for 10 minutes, and then transfer to an oiled bowl and cover. Leave at room temperature for 2 hours. Divide into smaller balls. Let rise again, covered, for 1 hour.
For the sauce: Start by infusing the olive oil with the garlic by slowly heating together in a stockpot until the garlic is lightly browned. Remove from the heat and add the rosemary. Let infuse for 10 minutes.
Cook the onions gently in the infused oil until translucent. Add the oregano, sugar, chili flakes, thyme, tomatoes, tomato juice, tomato sauce, tomato paste and 1 tablespoon of the Mediterranean spice blend. Bring to a simmer for 1 hour, stirring so the sauce does not scorch or stick.
Remove from the heat and add the basil leaves. Puree in a blender while still warm, adjusting the consistency with tomato juice or stock. Finish with salt and black pepper to taste. Add more sugar if it is too acidic. Set aside 1/4 cup for the pizza, and use or freeze the rest for another recipe.
For the pizza: Place a pizza stone on the bottom shelf of the oven and preheat to 375 degrees F. Fry the sausage over medium heat until browned. Toss together the carrots, onions, bell peppers, olive and some salt and black pepper. Place on a baking sheet and roast for 10 minutes.
Turn the oven to 450 to 500 degrees F. Roll out the pizza dough and brush with olive oil. Spoon over the reserved sauce and top with the goat cheese and basil leaves (put under the other ingredients or they will discolor and dry out). Finish with the chicken, capers, olives, tomatoes and Parmesan. Bake the pizza on the pizza stone until the crust is browned or lightly charred on the edges and crisp throughout, 10 to 15 minutes.
Cook's Note: This sauce can be used for pastas, more pizza and anything else!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Daniel Orr