A pizza inspired fatty for the herf at Grant (groogs) house with DBall on the last day of 2010.
Most of the ingredients...olive oil, tomato paste, Pomi marinara, pickled banana peppers (homegrown / homemade),"exotic" mushrooms (changed my mind - didn't end up using these...), oil marinated artichoke hearts, kalamata olives, bread crumbs, Thai basil (homegrown), 3-cheese blend, provlone, sausage, green onions, pepperoni, sulfurless sun dried tomatoes.
Not shown: one MORE lb of sausage, dried marjoram, dried thyme, oregano, kosher salt, fresh ground black pepper, red pepper flakes, my salt-free spicy BBQ rub.
Mix marinara sauce with tomato paste plus a teaspoon or so of salt-free spicy rub and a teaspoon of red pepper flakes. Since marinara sauces vary in thickness you just kind of eyeball the amount of tomato paste until you achieve the desired consistancy, you are looking for...
...a thick sauce. Drag the spoon through it and it takes a bit longer than a few moments to fall back in. This sauce should be made first, as to allow the flavors to blend and settle.
Mince a few cloves of garlic - this is about four or five cloves, I only ended up using about half of it. Toss this minced garlic, red pepper flakes (didn't measure, photo should give idea how much I used), fresh ground black pepper, kosher salt and a splash of olive oil into a frying pan to sauté. Garlic should be fried until golden brown.
Set some water up to boil. As the water is heating, cut up the sun dried tomatoes into slivers. Toss all of these slivers into a heat proof bowl and pour boiling water over them to cover. Wait 30 seconds, then dump/strain off all water.