Can I turn my marinara sauce recipe into "pizza sauce"?
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.