Sinochef, any examples for a sweet pizza sauce? A reduction to add to a tomato sauce? Would I still have to cook the pizza sauce to add the reduction?
Sorry, i did not see they had a dessert recipe linked to the definition.
I will just add a spoon at a time. I have not tried it with an uncooked sauce, as usually I am trying to repair, or bend out some kind of flaw with the sauce, as I am finishing it. Or when I am using low grade canned tomato products.http://www.ehow.com/how_8184103_stepbystep-guide-caramelize-sugar.html
Skip the water, and just use straight sugar. Equal parts balsamic vinegar to sugar. Don't worry if the sugar gets a little burnt. It adds to the complexity.
So 1 cup sugar, let it get good color in the pan, and then add 1 cup Balsamic. Make sure you pan is large enough, when the liquid hits the caramel, it going to sputter. (and never touch molten hot caramel sugar with your fingers)
I don't know Chicago style pizza that well, but I think they like to really cook their sauces. So I would be adding this at the final stage, until you get the sweet you are after.
You might also try some cheap port wine instead of balsamic.
I had a cook that would make this great spaghetti sauce using orange juice and dried tarragon. Add 1/4 part of OJ, to your sauce and simmer it until it reduces back to original mass. Sweet, but not a direct sugar taste.
Hope that helps....
(oh, and if you have not dealt with caramel before, don't bother trying to scrub your pan clean. Just fill with water and boil till the mess dissolves)