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1
In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper.
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2
Add the water and mix well on low speed until a dough-like mixture is formed.
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3
(The water amount may need to be adjusted so the dough is moist but not wet.)
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4
Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
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5
Preheat the oven to 400 degrees F.
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6
Split the dough in half and roll out on a floured surface to 1/8-inch thickness.
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7
Transfer to a baking sheet and place in the oven for 10 minutes.
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8
Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese.
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9
Add additional toppings, if desired.
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10
Bake for a second time until the cheese is melted, 8 to10 minutes.
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11
Repeat with the other dough ball.
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12
In a large saucepan over medium-high heat, heat the oil.
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13
Add the onions and garlic and cook until soft.
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14
Add the carrots and wine, deglazing the pan.
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15
Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes.
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16
Add the tomatoes and their juices and bring to a boil.
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17
Reduce the heat to a simmer and add the basil.
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18
Continue to cook over low heat for 20 to 30 minutes.
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19
Taste for seasoning and remove from the heat.
