Pizza Sauce

This weekend I tried out a recipe I've been meaning to try for some time...
 http://www.pizzamaking.com/thincrust.php

I am a HUGE fan of pizza and I have been ever since I can remember.  One of my favorite activities as a kid was when the whole family went to Me & Eds Pizza to celebrate birthdays.  I recall they had a wonderful bubbly cracker crust and lately I've been seeking to replicate it.  It seems where I live, the fashion in pizza is a very thick, doughy crust.  In my abbreviated research this is often referred to as a "Chicago" crust.  The above recipe is referred to as a "California" crust.  It comes as close as any I've found to matching the texture I'm after.  It is crisp yet chewy and stands up to heavy toppings.

Thin crust pepperoni pizza with green peppers and mushrooms

Another challenge on my quest for pizza perfection is the sauce.  Too often when I make pizza at home I open a can or a bottle and try to be happy with what comes out.  No more!  I prefer a pasty sauce to a liquid sauce and I feel it holds more flavor in the high temperatures of cooking pizza.

1.5 oz dried sun-dried tomato
6 floz boiling water
6 oz Tomato past
1 tsp chili paste
2 cloves fresh garlic
1 small fresh shallot
1/2 tsp black peppercorns (crushed)
1 tsp kosher salt
1/2 tsp dried red pepper flakes
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp chili powder
1-2 tbsp honey
1t white wine
salt & pepper to taste

1. Rehydrate the sun dried tomatoes in 6oz. boiling water til soft.  Reserve tomato water.
2. Combine remaining ingredients in a food processor and pulse til blended and coarsely chopped.  When blended turn processor on and add water and wine in a continuous thin stream.  Blend til smooth.  Refrigerate about 30 min. prior to using to allow flavors to meld.