if I want pizza, I make it myself . . . couple years back started that with home frozen tomatoes - it is stellar, everybody raves about it, so here's my deal:
homemade crust - Jamie Oliver's recipe - using semolina. a KA with a dough hook removes the drudge work.
garden fresh tomatoes, cored, quartered, cooked down - when I have lots of green peppers, some diced peppers and onions may go in. not seeded, not peeled.... no added salt not added sugar . . . .
use a stick blender to make is as "smooth" as you want - I personally like some smallish chunks. don't overcook it - either the fresh or from frozen. cooked too long it develops a ketchup type taste - not recommended.
I put it on the dough hot; baked on a oven stone at 450'F - 11-13 minutes.
all the other toppings are standard fare - freshly prepared, but sliced onion, mushroom, green pepper, fresh sauted sausage now and then - mild Italian loose style
store bought / sliced pepperoni, for more than one 10"er I buy pre-grated cheese - the "off the block" cut if I can get it.
people's reaction is "wow this is so fresh and clean tasting" - which I think is due entirely to the _lack_ of kitchen sink seasoning of the tomato sauce . . .
fwiw.