Dissolve the yeast in the lukewarm water. Put the flour on your work surface and make a little dent in the middle. Add the olive oil, salt, sugar and water with yeast to the dent, then knead the dough into a smooth ball.
Cover the dough with a kitchen towel. Leave in a warm place and let the dough rise for 1½ hours. It's best to prepare the dough a day in advance. Wrap the dough in cling film and store it in the fridge until you're ready to use it.
Roll out the dough right before you're about to bake your pizza. Use some extra flour to prevent the dough from sticking to your work surface.
Clean the vegetables and slice or grate them into thin, bite-sized pieces. Spread a layer of tomato sauce over the rolled-out dough, add the vegetables and finish with a layer of cheese.
Bake for 3-4 minutes at 350 °C, then take the pizza out of the oven and add the anchovy on top.
• 500 g flour
• 2 tbsp olive oil
• 7 g dry yeast
• pinch of salt
• pinch of sugar
• 275-300 ml lukewarm water
• tomato sauce