I use either crushed tomatoes, or tomato puree, as tomato sauce is pre-seasoned by the manufacturer. I like the constancy or the crushed and puree as well. For herbs and spices, I add freshly 3 cloves minced garlic, 1/2 tsp. granulated onion powder, 1/2 tsp. dried oregano, 1/4 tsp dried basil, 1/8 tsp. ground red pepper (cayenne pepper), or red pepper flakes. Bring the sauce to a simmer and cook for ten minutes to allow the flavors to blend. This sauce is best made the day before, and then refrigerated overnight. But it's good freshly made as well.
After spreading the sauce onto the crust, I like to place dried tomato as one of the veggies, along with sliced onion, chopped green and red bell pepper, and several other toppings, with a mild, stringy cheese such as fresh mozzarella, or muenster. Top with your favorite toppings. To take your pizza right over the top, fold the pie in half to trap the fillings inside. Pinch the crust edges. Where I live, we call this a pizza pastie. Brush the top will egg wash and bake until the crust is golden brown and cooked through.
Another incredible way to cook your pizza is in a large cast iron pan that has had a couple tbs. of olive oil added before the dough is put in, then placed over hot charcoal (I use my Webber Kettle for this), and cooked with the lid on for ten minutes. It get that little bit of smoky flavor from the fire.
And yes, you don't have to use a red sauce, but that's my favorite.
Depending on your taste preferences, other herbs that go great in pizza sauce are fennel seed, rosemary, ghost pepper powder, black pepper, and summer savory. And of course, the sauce must compliment the toppings. You might not want to add fennel if you are going to put pineapple on your pie. You might include sage if you are putting chicken on your pie. In any case, the basic sauce I described at the start is a good one, and you can certainly alter it to your taste by adding more oar sell of any of the ingredients.
Seeeeeeeya; Chief Longwind of the North