I tried something a little bizzare tonight for my sauce. First let me preface this by saying I didn't use an ordinary balsamic you can buy at the store. In fact you can only buy this product thropugh a website or at farmers markets. I'm ahead of myself so back to the beginning.. I use Stanislaus New york sauce. I like the texture of the chunks of tomatoes in the thinner sauce. I add sugar, oregano, granualted garlic, crushed red peppers and salt and pepper to it normally. This time I took a cup of sauce, added Spenger Bistro oil. The Spenger bistro oil consists of an 18 year old balsamic vinegar which is very sweet and does not have the bite of a cheap balsamic (you know that bite you get when you dip your bread in balsamic and vinegar at an Italian rest using cheap balsamic). It also has olive oil which has half a pound of garlic infused in it as well as herbs and chiles. I cooked it for a few minutes and then spread it on the dough and added the cheese. I didn't add extra's because I had no idea how it would taste and if it was bad it was going in the garbage. After cooking, it had great taste, not vinegary at all but a bit spicy.