big v, I wonder if using a san marzano tomato would help balance out the flavors of the pie better. I have noticed that many brands of SM are much less sweet than the normal California tomato that most US brands use. The Non DOP La Regina's and the La Bella's come to mind as two types that would probably work well since they are quite dry.
Also, any time I make a pie with something sweet, I try to balance it with something salty (pepperoni, ham, olives, etc.).