I made pizza on Wednesday. Because of the weird weather, I was in between tomato harvestings until today, and used canned. I think that's all right; better those than "fresh" winter tomatoes from the grocery store produce section. If tomato season is over, it's over, you know? (Though I do like these little imported Italian ones that Costco has sometimes, but that's another story.)
I might wax on about how to make a good pizza in the food blog on another day, but the next entry there will be a garnish one and also butternut squash and leek soup.
Plus a splash of vermouth before adding the tomatoes. A splash of soup stock would suffice. Reduce for a couple minutes, then add tomatoes and paste.