I made a version of this recipe tonight. Mine was not nearly as pretty as pictured below, but it was pretty tasty.
I made the sauce just as instructed. It was a little under-seasoned and overly pasty. I’d probably bump up the vinegar content and maybe only use half or 2/3 of the can of tomato paste.
For the toppings, I used boneless, skinless chicken breast just sauteed in a non-stick pan with a little olive oil spray. Much healthier. Part skim mozzarella was the only topping we used because a) I think blue cheese is nast, b) M is the world’s pickiest eater. I did cut some small shreds of romaine lettuce and toss in ranch dressing and put that on top of my pieces right before I ate them. It was super yummy and I loved the hot/cold contrast.