This recipe for a versatile pizza sauce was inspired by a basic New York Times recipe featuring crushed tomatoes, herbs de Provence, and olive oil. It's kicked up a notch by adding crushed chilis, balsamic vinegar, fennel seeds, and a touch of honey.
This sauce serves as a blank canvas for an endless array of summer vegetables and cheeses sourced from your local farmers market. Try topping it with sliced heirloom tomatoes, a sprinkle of mozzarella, and julienned fresh basil after baking for a delicious pizza margherita.
Feel free to customize the toppings to your preferences, and freeze any leftovers for future pizzas.
Servings: 2 12-inch pizzas
Note: Nutrition calculated using no-salt added canned tomatoes and no added salt.