All the leftover pie dough had to go somewhere!
On the pizza pan, roll the scrap pie dough into a ~9 in round-ish shape atop a blend of cormeal and flour (outa’ wheat flour; so, I used teff).
Lay plastic wrap over dough, set a flat-bottomed dish on top, and chill in fridge until oven–385℉ worked stupendously–and toppings are prepared.
1/3 – 1/2 cup of tomato paste blended with enough dry/semi-dry red wine to turn the paste saucey. (The sauce thickens slightly during the 10 min bake time.). Stir-in minced basil, garlic, crushed red pepper seeds, olive oil, & a dash of your favorite salt. Allow flavors to infuse for at a couple of minutes. Give sauce a quick stir and spread evenly amongst the dough, leaving a thumb-width of the perimeter uncovered.
Preferring non-stretchy cheeses, I used an ewe’s milk Bleu de Basques for the savory aspect. To accompany the sheep’s cheese, some spicy early onions (including roots) and freshly-picked marjoram and sage finalized the embellishments. A drizzle of olive oil readies the pizza pie for the oven. Bake until crust is golden and toppings begin to char.