2 14-ounce cans diced tomatoes - use all of one can and reserve the juice on the second can
1 tsp sugar
1-2 cups shredded chicken, to taste (substitute your favorite toppings like... Hawaiian: Bacon, Ham, Pineapple or Veggie: Onions, Peppers, Olives and Mushrooms)
3-4 cups shredded mozzarella cheese
Prepare the pizza dough if you have not done so already. While the dough is rising, make the tomato sauce.
In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and peppers and cook, stirring, for 30 seconds. Add the tomatoes and sugar and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20-25 minutes.
Add the chicken and cook for 5 minutes more. Add reserved tomato juice as needed to make the sauce the consistency you like. Remove from the heat.
Preheat the oven to 475 degrees.
If your deep dish pizza pan is not non-stick, oil it with a tablespoon of olive oil.
Roll out the crust to 1/4-inch thickness and place in pan and along the sides. Press the dough into the pan.
Spread the mozzarella cheese over the bottom of the crust. Top with the sauce.
Bake until the top is golden, the cheese is bubbly, and the crust is golden brown, about 30 minutes.
Remove from the oven, slice and serve hot.
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