Preheat the oven to 180°C. Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine. When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough.
Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen. Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic and spoon over the canned tomato to coat the base.
Add the torn anchovy fillets, capers, crushed olives, oregano and mozzarella. Bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese molten and bubbling.
Season to taste and immediately top with fresh green pepper. Per serving: 4669.5 kJ, 41.7 g protein, 56.2 g fat, 121.7 g carbs. And enjoy emmediately.
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