A pizzeria that closed here around 12 years ago used a very thin pizza sauce on their thin cracker crust. It tasted like a tomato juice base with a little black pepper and oregano. Tomato juice is used as a base for a lot recipes in southern Indiana, including chili and BBQ sauce. The sauce looked very watery, but actually cooked very well when lightly brushed on the thin crust. Does anybody have any information on this or a similar recipe?