From the garden:
3 ripe, imperfect tomatoes (coarsely chopped, seeded)
1/2 onion (chopped)
5 garlic cloves (chopped)
bunch fresh Italian parsley
bunch fresh basil
Tbspn fresh oregano
From the pantry:
Cook chopped onions and garlic in olive oil. Add tomatoes and herbs. Cook down to a sauce.
Roll out pizza dough. Lightly oil it and spread cooled sauce on top. Garnish with cheese and toppings of your choice and bake in oven on pizza stone at 400 degrees. Alternatively, bake in BBQ on second shelf on foil.
Pictured below, a traditional thick crust pizza with bacon and pineapple.
We also prepared a thin crust pizza (my personal choice) with mushrooms, chevre, etc. and the pesto pizza pictured at bottom. All veggies and herbs are from the garden.