A classic, and a pizza that divides opinions. You either like the small salty fish, or not.

160 g dough
Tomato sauce
Approx. ½ cow's milk mozzarella (125 g)
5 good anchovies from a tin or jar
1 garlic clove, chopped or thinly sliced
1 handful black olives without stones, preferably nicoise or corresponding from Liguria
Oregano, fresh or dried 

Roll the base out to approx.. 25 cm diameter and spread a good spoonful of tomato sauce the base. Remember to leave 1/2 cm clear all around the edge to give the pizza a good crust. 

Break up the mozzarella, and spread evenly over the base. 

Spread anchovies, garlic and olives over the pizza.

Bake until the crust is golden and the base crisp.

Sprinkle with oregano before serving.