Help selecting a sauce

[mzimm]

Hi,

I'm planning on making the DKM thin crust and using the following as toppings:

Baby Spinach, artichoke hearts, sun-dried tomatoes, black olives, feta, garlic, fresh basil, oregano and fresh mozzarella

I generally use 6 in 1 (mixed with spices) or Muir Glen as my red sauce but I hesitate to use red sauce with the ingredients listed above. 

I thought about no sauce but that is boring and dry.  Any thoughts on a sauce that would be good with this combination?

Mike

[c0mpl3x]

pesto or a garlic butter/pesto blend

[DNA Dan]

pesto or a garlic butter/pesto blend

+1

I think anything with feta on it does better with a NON-tomato based sauce. You could try simply brushing the skin with some olive oil/garlic then parbaking it for extra crispiness.

I hate to say it, but some folks enjoy ranch dressing with these types of toppings.

[buceriasdon]

I've used thinly applied alfredo sauce with such toppings. Operative word: thin. I also like a brushing of quailty olive oil before topping.
Don

[mzimm]

Thanks for the feedback.

Currently I'm torn between just a light brush of olive oil/garlic and the light garlic alfredo sauce.  Might need to look for my small cutter pans and go for one of each.

Mike

[DNA Dan]

Thanks for the feedback.

Currently I'm torn between just a light brush of olive oil/garlic and the light garlic alfredo sauce.  Might need to look for my small cutter pans and go for one of each.

Mike

Depends how many calories you're shooting for.    I know alfredo with some crispy burnt cheese near the edge of the pie is just 

[buceriasdon]

lol Dan, Alfredo is great on pizza when used in moderation
Don