FOR SALSA DI POMODORO: In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 15 minutes until the tomatoes are cooked . Season with salt and pepper.
FOR PIZZETTES: Preheat oven to 475°F. Spray heavy large baking sheet with cooking spray.
Roll out pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Top with the tomato sauce, pressing gently into the dough. Sprinkle Dietz & Watson Feta Crumbles over the circles.
Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Add salt and pepper. Arrange pizzettes on a platter and serve with Dietz & Watson Sriracha Aioli.