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1
Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands.
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2
Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
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3
Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper.
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4
Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes.
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5
Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation).
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6
Halve the peppers and remove the seeds.
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7
Combine the garlic, anchovies, red pepper flakes and oregano in a food processor.
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8
Add the roasted peppers and pulse until almost smooth.
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9
Pour in the olive oil and pulse a few times.
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10
Season with salt.
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11
Assemble the pizza: Keep the prebaked crust on the baking sheet.
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12
Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce).
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13
Top with the mozzarella, then spoon 1/2 cup pepper spread on top.
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14
Sprinkle with half of the parmesan.
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15
Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes.
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16
Remove from the oven and top with the remaining parmesan and the herbs.
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17
Season with salt.
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18
Photograph by David Malosh
