Pour the flour into a bowl and make a depression in the middle. Dissolve yeast and 1 pinch of sugar in 250 ml of lukewarm water, pour into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes.
Add 1/2 tsp salt and 2 tbsp oil to the pre-dough and knead everything for 5-10 minutes to a smooth dough. Form into 4 balls and let them rise covered for about 30 minutes.
Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 5 minutes while stirring. Add the tomatoes and chop with a spatula.
Bring to the boil and simmer at low heat for 30-40 minutes, stirring occasionally (be careful, it splashes!). Season with dried herbs, season to taste with salt, pepper and sugar.
Roll out dough balls on a floured work surface until round (approx. 22 cm Ø). Place 2 shelves on each baking tray covered with baking paper and spread with tomato sauce. Drain the mozzarella and cut into coarse pieces.
Drain the artichokes, quarter them. Drain olives if necessary, chop coarsely. Drain the tuna and chop coarsely with a fork. Cut gorgonzola into large pieces.
Cover a pizza with artichokes, mozzarella and sprinkle with pepper. 2. cover a pizza with tuna, capers and mozzarella. 3. cover pizza with gorgonzola. 4. cover pizza with olives, anchovies and mozzarella.
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 13 minutes one after the other. In the meantime, wash the basil, shake dry, pluck the leaves and cut into fine strips.
Sprinkle over the finished anchovy pizza.