Cooking Instructions

Heat oil in a large skillet over medium high heat. Separate onion slices into rings and add to oil. Cook for 6-8 minutes until onion softens, stirring often. Sprinkle with sugar and salt. Reduce heat to low, adding 1 teaspoon wine at a time to keep onion from drying out, and cook for 20-30 minutes or until onion is brown, stirring occasionally. Stir in remaining wine and cook until liquid is evaporated. Remove from heat. Heat oven to 500 degrees. For crust, place pizza stone in oven for 10 minutes. Roll dough to a 14-inch circle, using flour as needed. Sprinkle stone with corn meal. Place dough on stone. Brush with olive oil. Sprinkle with basil & garlic powder. Bake for 6-8 minutes or until crust begins to brown. Remove from oven & spread with sauce. Sprinkle with crushed red pepper, cheddar cheese, roast beef, onion, & Monterey jack cheese. Arrange 8 poblano strips evenly on top for ”stems”. Roll banana pepper slices into spirals and place one on each strip 2-inches from edge of crust. Arrange 5 red pepper strips around each spiral. Roll remaining two red pepper strips into a spiral in center. Arrange 5 banana pepper slices around spiral. Bake for 6-8 minutes until cheese is melted. Place a spinach leaf on each “stem”. Cut into wedges to serve.