While visiting my son in New York City a few years ago, we found a good basic pizza sauce in the New York Times with crushed tomatoes, herbs de provence, and olive oil. On the West coast I added crushed chilis. Back on the East coast again, balsamic vinegar, fennel seeds, and a little honey were added in addition. And now it is fantastic.
This pizza sauce can serve as the foundation for an infinite variety of summer veggies and cheeses from your local farmers' market. Some sliced heirloom tomatoes on top of this sauce, a little mozzarella, and julienned fresh basil after baking makes a great pizza margherita.
Use what you want for dinner and freeze the rest. This is a really good recipe.
Servings: 2 12-inch pizzas
Note: Nutrition calculated using no-salt added canned tomatoes and no added salt.