Roll out the pizza dough on a lightly floured surface into approximately a 12-inch round and 1/2 to 3/4-inch thick. Oil a 10-inch pie pan and fit the dough into the pan, spreading the dough up the sides of the pan. Set aside to let the dough rise, about 30 minutes.

Place the dough in the oven and par-bake half-way for 8 to 10 minutes.

Top the dough with Tomato Sauce, meatballs, oregano, crushed red pepper flakes, chopped tomato and shredded cheese. Bake in the oven until crust is golden and the cheese is melted and bubbly, about 12 to 15 minutes.

Remove from oven, cut into wedges and serve immediately.

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

Cool the sauce before using it to make pizza.

Yield: about 3 cups

Combine all ingredients except oil and gently mix to combine. Roll into 3/4-inch meatballs. You want the meatballs to be small and bite-sized. Heat the oil in a large skillet and cook the meatballs, in batches, until browned. Place onto a paper-towel lined plate and allow the meatballs to cool.

Yield: 20 to 25 meatballs