2 tablespoons dried rosemary
1 tablespoon dried lavender flowers
2 tablespoons dried basil
4 tablespoons dried chervil
2 tablespoons dried oregano
2 tablespoons dried savory
2 tablespoons dried minced shallots
2 tablespoons dried tarragon
2 tablespoons dried thyme
1 tablespoon dried and minced garlic
1 cup warm water
1 tablespoon sugar
1/4 ounce dry yeast
1 cup cake flour
1 tablespoon sea salt
2 tablespoons extra-virgin olive oil, plus more for oiling bowl
1 cup extra-virgin olive oil
15 cloves garlic, crushed
2 to 3 sprigs fresh rosemary
3 large yellow onions, chopped
2 tablespoons dried oregano
2 tablespoons sugar
1 tablespoon red chili flakes
8 sprigs fresh thyme
1 can whole peeled tomatoes
1 can tomato juice
1 can tomato sauce
1/2 can tomato paste
25 large fresh basil leaves
Salt and freshly ground black pepper
8 ounces sausage, such as Fiedler Farm
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced bell peppers
1 tablespoon olive oil, plus more for brushing
Salt and freshly ground black pepper
4 ounces fresh goat cheese, such as Capriole Farms
Fresh basil leaves
5 ounces grilled local chicken
1/2 tablespoon capers
8 pitted black olives, roughly chopped
3 grape tomatoes, cut in half horizontally
1 tablespoon grated Parmesan
Cook's Note: This sauce can be used for pastas, more pizza and anything else!
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