I sure have. You have to buy the tomato sauce from Kroger, but when I make pizzas at home I always use nothing but slices of fresh, ripe tomato right from my garden, its a real treat during the summer and early fall months when I can go out and pick my sauce right from the vine and have it on the pizza skin in less than 5-minutes. My surplus tomatoes are either dried or scalded and pealed then processed through the food processor and frozen (seeds and all, and if you leave a little skin on the tomatoes all the better, that's where the flavor is at). When I make my pizzas this way the only change I make to my dough skin is to brush it VERY LIGHTLY with olive oil, then add my garden fresh basil and maybe a few oregano leaves, and chopped fresh garlic, then cover with the tomato slices (about 3/16-inch thick) then proceed with dressing the pizza in your normal manner. When using light amounts of cheese I find it beneficial to incorporate just a little Parmesan or Romano cheese for added depth and intensity of cheese flavor. You can also make a starter and keep it fed in the fridge so you don't even need to buy yeast if you don't want to.
One other thing, did you know that you can grow basil as a house plant during the winter months so you can have fresh basil all year around? We put out surplus basil in the food processor with a little olive oil and mix it into a puree which we then place into plastic tubs and freeze, during the winter months we just scoop out some of the basil puree and thaw it for use as we would fresh basil, or you can blend it with some Parmesan cheese and either pine nuts or walnuts to make a pesto for use on pasta. It's amazing how well you can eat from your own garden, and it really doesn't need to be a very large one either, we have turned to growing everything in recycled containers lined up along one side of our drive way (tomatoes, peppers, egg plant, basil, and onions makes for an attractive drive way edging, the oregano and garlic is planted in a raised bed behind the house. We almost lost the oregano due to drought and cold weather last year, but it has recovered nicely this year). Norma also does a lot of home gardening and might be able to add something too.
Tom Lehmann/ The Dough Doctor