While there is a vast improvement, if you look closely at the cheese, you'll see the areas where the Belgioso broke down and curdled. Even if the moisture from the curdling wasn't all that noticeable, curdled cheese tastes pretty bad. Fresh mozzarella has no place on American style pizza. At all.
Also, while thick sauce can be desirable, you want to be careful not to use too little water or extract too much. With the quantity of browning you're getting on the Sorrento, it looks like you went a little overboard with the moisture removal. Sauce needs to have some water in it for the steam to carry heat to the cheese above and bubble it, so it melts properly. There's a balance that needs to be achieved.
The fat from pepperoni will go a very long way in preventing the browning that you're seeing and help the cheese melt a bit better, but you should be able to get less browning with the right consistency and quantity of sauce.
