While cooking pizza crust sous vide remains a bridge too far, we’ve found that it’s a fast way to make a delicious, tangy marinara. This quick cook takes the raw edge off of garlic while imparting its aroma (along with herbs and pepper flakes), as well as leaving the bright flavor of barely cooked tomato intact. At the same time, the temperature used is ideal for quick cooking vegetable toppings. We went with mushrooms, but the same temperature would work for artichoke hearts (for 30 minutes). Put it together on top of a whole wheat thin crust with mozzarella, and you have pizza bliss.