1 cup freshly chopped meaty tomatoes, such as Romas
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried)
2 ounces wine (either red or white can be used)
1 ounce extra-virgin olive oil
1 teaspoon finely chopped garlic
Pinch sea salt
One 1/4-ounce package active dry yeast (or 1 tablespoon active dry yeast)
1 teaspoon white sugar or honey
1 cup warm water (110 degrees F)
3 cups all-purpose flour, plus more for dusting
1 tablespoons olive oil
1 teaspoon sea salt, finely ground
Cornmeal, for dusting
Fresh herbs, such as basil, rosemary, thyme, marjoram
2 ounces arugula
2 ounces fresh watercress
2 ounces fresh wood nettles
4 to 6 ounces fresh sheep's cheese, such as fromage blanc, or a nice clean goat chevre
2 ounces thin sliced portobella mushrooms
2 ounces cottage-style bacon or prosciutto, cooked
A handful of cherry tomatoes, or 1 Roma tomato, thinly sliced, or you can substitute 1/2 sweet red bell pepper thinly sliced
You can substitute baby spinach for watercress and nettles, but then increase the amount of arugula to 3 ounces, and 3 or 4 ounces for the baby spinach.
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