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1
In a large bowl, combine the pepper strips, garlic, parsley, and salt and pepper, to taste.
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2
Drizzle with about 1 tablespoon of the olive oil and refrigerate until ready to use.
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3
In a large bowl, combine the wine, water, and yeast and stir until yeast is dissolved.
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4
Add the honey, 1 teaspoon salt, and 1 tablespoon olive oil and mix thoroughly.
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5
Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.
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6
Add 2 more cups of the flour and stir for 2 to 3 minutes to incorporate as much flour as possible.
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7
Bring the dough together by hand and turn out onto a floured board or marble surface.
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8
Knead 6 to 8 minutes, until you have made a firm, smooth dough.
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9
Place the dough in a lightly oiled bowl and cover with a towel.
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10
Set aside to rise for 45 minutes.
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11
Cut the dough into 2 pieces and set aside to rise for another 15 minutes.
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12
Preheat the oven to 375 degrees F.
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13
Take half of the dough and roll out to 1/8-inch thickness.
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14
Remove the pepper from the marinade and arrange them atop the dough, along with the anchovies.
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15
Sprinkle with the remaining aromatics and oil from the bowl.
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16
Season with salt and pepper, and drizzle with the remaining olive oil.
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17
Roll out the remaining dough to a similar thickness and top of the filling.
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18
Pinch all around the edges to seal.
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19
Cut a vent in the top of the pizza for steam to escape.
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20
Bake on a pizza sheet for 30 minutes or until the top and sides are golden.
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21
Remove from the oven to a cutting board and let rest 5 minutes before slicing and serving.
