There's just something really visually pleasing and appetising about a nice red tomato sauce.
Using this recipe recipe but with dried basil because I don't live in a greenhouse, I'm assuming it'll be nice.
One of the nicest things about making pizzas is that they're very easy and inexpensive to make completely from scratch compared to say, tacos where I just end up buying the shells, salsa and spices from the store.
Edit: Because you asked, the actual pizza 🍖Warning
That's no where close to enough garlic.
Triple it, then we're talking.
(This goes look good)
You don't want pizza sauce that's too garlicy. Also, two garlic cloves microplaned is going to give off a very strong garlic taste versus if you just crushed or chopped it. The more you break down garlic, the stronger the taste.