Sicilian Christmas Pizza

SICILIAN TOMATO SAUCE MOZZARELLA & PROVOLONE BREADCRUMBS WITH PECORINO & ROMANOWOOD FIRED ITALIAN CRUST  After taking some pasta and pizza classes in Rome & Naples last year, I think I made the perfect adjustments to our Sicilian sauce for this annual favorite. You really do have to start with whole peeled tomatoes, and you really do have to take an hour and crush them by hand. A blade shall never touch a tomato seed. This is our 9th Christmas making this pizza for you. The all-day sauce starts with onion with some salty anchovies that slowly melt away. Hand-crushed Italian tomatoes, a lil oregano, and let it bubble all day, stirring every 20 minutes until you don't remember a life before you started stirring. When it's done, it tastes nothing like its individual parts. It transforms into a velvety super flavorful tomato sauce that you'd swear was lovingly crafted by a 90 year old Sicilian grandma. But it's just me. I'm the 90 year old Sicilian grandma.  You can find this p