2 cups Chianti or other red wine
1/4 cup extra-virgin olive oil
1/4 cup kosher salt
1/3 cup granulated garlic
1/3 cup granulated onion
1 tablespoon cayenne pepper
10 ounces roasted tomatoes, chopped
2 ounces fresh basil leaves
1 1/2 ounces fresh oregano leaves
Three 6-pound 6-ounce cans crushed tomatoes
One 6 1/2-pound can tomato puree
15 ounces pizza dough, rolled into a ball
1 ounce cornmeal
8 ounces mozzarella, shredded
3 ounces cooked Andouille sausage, sliced
2 ounces thinly sliced caramelized red onions
1 ounce thinly sliced green bell peppers
1 ounce diced tomatoes
12 medium-large Gulf shrimp (size 35 to 40), grilled and roughly chopped
Sliced green onions, for garnish
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