Uncooked sauce is great for deep-dish pizza that takes a while to bake, for a thin-crust pizza, cooked sauce brings a ton of flavor and won't make your crust soggy, even with a short baking time.
Build flavor by infusing the oil with chile flakes. Then cook onion and garlic with all the spices except fennel. Add the tomato paste and "stir-fry" to caramelize the paste.
Here's what I mean by "stir frying" the tomato paste. Let it cook and sizzle until the color darkens just a bit. This adds an extra layer of intense flavor to your sauce.
When saucing and adding toppings to your pizza, take care not to go overboard. You want just a thin coat of sauce. That's why the flavor is concentrated. A little goes a long way!