Preheat over to 375 degrees F.
In a large cast iron pan, saute onions in oil until translucent. Add the chopped garlic and cook for a few more minutes.
Add the wine and cook on high until it evaporates.
Stir in the crushed tomatoes, parsley, sugar and spices. Cover, but not all the way, and let simmer for about 15-20 minutes.
Roll out pizza dough and lay on a cornmeal dusted pizza pan. Blind bake for about 8 minutes or until the dough has puffed up.
Ladle enough sauce and add your choice of toppings.
Bake until golden and bubbly about 25 minutes or so.
Enjoy warm with a salad.