We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta.  The base of my sauces (without any extra veggies or meat for the bolognese) is a can of tomatoes, some tomato paste, white wine, onion, garlic, chili pepper, and herbs. If I made my normal sauce and then just puréed it, would it work for my pizza? I am concerned it might not be thick enough - any suggestions? 
You will need to be careful about extra liquid in your sauce.   Your base recipe should be adaptable.  Go ahead and use the garlic and onion, but I would omit the white wine.  If you are using canned whole tomatoes, drain liquid before using them.  Simmer it to reduce it down until it is "spreadable" rather than "pour-able".  We make a lot of home-made pizza sauce with canned whole San Marzano tomatoes, drained and puree'd in blender.  Salt, pepper, garlic and a few spices.  My husband loves bright red color in the sauce so a bit of citric acid does the trick.  Enjoy your pizza. 