Sauce:

1 can (28 oz.) Contadina® Crushed Tomatoes

4 tsp. minced garlic

Pizzas:

All-purpose flour

2 balls (1 lb. each) refrigerated pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas

3 cups shredded mozzarella cheese

8 oz. fresh goat cheese, crumbled (about 2 cups)

1/2 cup thinly sliced red onion

4 cups baby arugula

1 cup thinly sliced fresh basil leaves

1 1/2 tsp. balsamic vinegar

1 1/2 tsp. olive oil

1. Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.

2. Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

3. Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella, goat cheese and red onion.

4. Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Toss arugula and basil with vinegar and oil. Top pizzas with arugula mixture.