When ever you make pasta sauce save 1/4 -1/2 cup and freeze it. Most pasta sauces make excellent pizza sauce and having them on hand makes a delicious, quick meal. Last night we had Roasted Red Pepper and Basil Pesto and Brie Pizza. The roasted red pepper sauce was served on a nice pasta a few weeks back. Just thaw and spread on a naan crust, top with brie (boursin or a tangy goat cheese as well as a creamy ricotta would also work) and bake. The pesto comes from this recipe.
Tonight we thawed a puttanesca sauce (cooked down a bit to thicken) for a pizza topped with some sauteed, wild-caught Gulf shrimp and some Parmesan cheese. You can replace the jalapeno in this recipe with a teaspoon of chili flakes.