I read somewhere... can't remember where right now.... but the pizza maker used tomato PASTE instead of crushed tomatoes, puree, or any other kind of SAUCE. I thought to myself, now there's an interesting idea, maybe I'll give that idea a try.
His reasoning was that if you put vegetables in your pizza, you're adding moisture. The sauce is already wet. It's pretty easy to wind up with a soggy pizza that way.
So I gave it a shot. Guess what? That one change really made my crust hold together better, made it a little drier and easier to handle, and the leftovers kept longer.
After experimenting with a couple of recipes I started mixing the plain tomato paste with pesto. My favorite so far is a Napa Valley Chardonnay pesto I picked up at Safeway. Yesterday, i made my sauce with some no-name pesto and got a satisfactory result, but not quite as good as the Napa stuff.