Brown the Italian sausage in a saute pan on medium-high heat. Liberally sprinkle the garlic powder on it as it cooks. Once cooked through, add the red wine and deglaze the pan, allowing the alcohol to cook out for a few minutes. Add both the crushed tomatoes and tomato sauce and 3 teaspoons each of all the spices. Turn the heat down to medium-low and let it simmer until heated through.

While your sauce is simmering, you can mix up the herbed Ricotta. Mix the Ricotta and ½ teaspoon each of all the spices and set aside until you’re ready to assemble your nachos.

For the pita, preheat the oven to 500 degrees, take out a lemon-sized ball of dough and place on a floured surface. Sprinkle the dough with enough flour to keep it from sticking as you roll it out. Roll the dough out to ⅛ inch thick and set on a baking sheet with parchment paper. Do this until you have the desired amount of pita bread rolled out.

Pour the olive oil and ½ teaspoon of each of the spices in a bowl and stir. Take a spoonful of the herbed oil and spread over each piece of pita bread. Place the pita in the preheated oven and bake until browned - about 6-8 minutes.

Assemble your Italian nachos with pita chips on the bottom or your soft pita bread on the side for dipping.