Tomato and Mozzarella Pizza with Anchovies and Pine Nuts

For the dough: Place the flour in a bowl and make a well in the center. Dissolve the crumbled yeast in a little water, pour into the well, sprinkle with a little flour from the edges and let rest for 15 minutes. Add the remaining water, oil and a pinch of salt and mix until smooth.

Cover the dough and let rise in a warm place until doubled in bulk, around 1 hour.

Meanwhile, for the tomato sauce: Blanch the tomatoes, let cool slightly, peel then cut into cubes. Sauté in 1 tablespoon oil over high heat for about 5 minutes.

Add the oregano and season with salt and pepper. Chop the garlic finely and stir into the sauce.

Cut the mozzarella into slices. Rinse the anchovy fillets and pat dry.

Grease a pizza pan with a little oil. Knead the dough again, roll out and place on the pizza pan.

Spread the tomato sauce over the pizza base and top with mozzarella, anchovy fillets, capers and pine nuts. Drizzle with the remaining olive oil.