2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 (14 ounce) cans tomato paste
2 1/2 cups water
1 (4 ounce) can tomato paste
1 1/2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 cup red wine
1 cup white wine
2 tablespoons lemon juice
1 cup chopped fresh basil
In a large bowl, mix the olive oil, Worcestershire sauce, parsley, garlic, tomato paste, water, tomato paste, olive oil, Worcestershire sauce, wine, lemon juice, basil and tomatoes. Mix together well. Cover and chill overnight.
The next morning, preheat oven to 425 degrees F (220 degrees C). Place pizza stone in center of oven and place large baking sheet on bottom. Roll out pizza and place on baking sheet. Brush with olive oil mixture and place on baking sheet. Set aside.
Bake in preheated oven for 15 minutes. Remove from oven and brush with wine sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and brush sauce with lemon juice. Remove sauce from baking sheet and sprinkle with basil.
Return pizza to oven and bake an additional 5 minutes, or until bubbly. Top with grated Parmesan cheese, tomato paste or tomato paste and pepperoni sausage. Return pizza to oven for an additional 5 minutes.