Make the (not) Sun Dried Tomato Sauce first. Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.
Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Remove the sauce from the heat, then set aside.
Gently wash any dirt or debris off the portobello mushroom. Cut the mushroom in half, then into thin strips. Add the sliced mushroom to a large skillet with 1 Tbsp olive oil and a pinch of salt and pepper. Cook over medium heat while stirring until the mushroom slices have softened and turned dark brown (3-5 minutes). Set the cooked mushrooms aside.
Adjust your oven's rack to the highest position and preheat the oven to 500ºF. Stretch the pizza dough out to fit the pizza pan. Spread the (Not) Sun Dried Tomato Sauce over the surface of the dough and use any extra oil to brush the crust.
Sprinkle the mozzarella over the tomato sauce, then add the cooked mushroom pieces and crumbled feta.
Bake the pizza for 7-10 minutes in the fully preheated oven, or until the cheese is bubbly and slightly browned on top. Finish the baked pizza with a little chopped fresh parsley. Cut the pizza into 6 or 8 pieces and serve.
*I made the (Not) Sun Dried Tomato Sauce with only 1/4 cup oil instead of the 1/3 cup listed in the original recipe.