I'm in love with this recipe! Supremely successful first time out of the gate, and it gets better and better with each iteration I attempt as I make it very thoroughly my own. I find this to be like the sexier, more worldly cousin of the Totino's Party Pizza who spent their last summer abroad in Rome. With a dash of Italian herbs on the top, it's delicious. For a sauce, I cooked 2 oz of tomato paste in the bottom of a pot over medium low heat to get the "raw" flavor out, and took it off the heat as soon as I achieved that. I blended that with a 28 oz can of crushed tomatoes (I love the Delallo brand), a handful of fresh basil leaves, two tablespoons of sugar, and a teaspoon of salt, pulsing everything together until smooth. This is a great recipe for doing on a gas grill with a pizza stone, if you have those two accessories. Thanks for providing a solid start on this branch of my pizza journey.

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