3 pints cherry tomatoes, cut in half (about 6 cups)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/4 cup red wine
1 teaspoon Italian seasoning
2 tablespoons tomato paste
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound sweet Italian sausage, casings removed if necessary (about 1 cup)
1 (16-ounce) frozen pizza dough ball, thawed
1 cup shredded mozzarella cheese
1/2 medium fennel bulb, thinly sliced
1/4 cup grated Parmesan cheese
Chopped fresh basil leaves for garnish
Crushed red pepper flakes for serving
Prepare Roasted Tomato Sauce: Preheat broiler. Spray rimmed baking pan with nonstick cooking spray. In large bowl, toss tomatoes and 2 tablespoons oil. Evenly spread tomatoes on prepared pan. Broil tomatoes, with oven door slightly ajar, 18 to 20 minutes or until tomatoes are charred in spots, stirring every 5 minutes; cool in pan.
In blender, purée tomatoes to slightly chunky consistency. In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add garlic and cook 30 seconds, stirring constantly. Add wine and Italian seasoning; cook 1 minute. Stir in tomato paste and tomato purée; heat to boiling. Reduce heat to medium; simmer 7 to 9 minutes or until sauce thickens, stirring frequently; stir in salt and pepper. Makes about 2 cups.
Meanwhile, prepare Pizza: Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. In large skillet, cook sausage over medium heat 7 to 8 minutes or until browned, breaking up sausage with side of spoon.
With rolling pin, roll dough into rectangular shape, about ¼-inch thick. Place dough in center of pan; press to edges and up sides up pan to form crust. With spoon, evenly spread 1½ cups sauce over dough; evenly sprinkle with mozzarella cheese, sausage, fennel and Parmesan cheese.
Bake pizza 22 to 25 minutes or until cheese melts and crust is golden brown. Sprinkle pizza with basil and serve with crushed red pepper flakes.