Crawfish and Andouille Sausage Pizza

INGREDIENTS

• 1/4 cup red wine
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
• 1 tablespoon butter
• 3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
• 1 cup shredded Monterey Jack cheese with jalapeno
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Polenta or cornmeal, for dusting the pizza peel
• 1/8 teaspoon red pepper flakes
• Extra-virgin olive oil
• 1 (14-ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 5 cups bread flour (recommended: King Arthur)
• 1/2 cup cooked crawfish
• 1 1/2 cups shredded mozzarella cheese
• 1/8 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil