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1
Preheat a pizza stone in a 500 degree F oven.
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2
Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
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3
For the sauce: Heat the oil in a medium saucepan over high heat.
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4
Cook the onions until soft, about 4 minutes.
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5
Stir in the garlic, serrano and red pepper flakes, 30 seconds.
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6
Add the tomatoes and bring to a boil, and then reduce to a simmer and cook until thickened, 20 to 30 minutes.
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7
Mash the tomatoes, using a masher.
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8
Season with salt, black pepper and honey, if using.
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9
Stir in the chopped parsley and remove from the heat.
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10
For assembling: Ladle a thin layer of sauce onto the pizza dough, and sprinkle the sliced and grated mozzarella on top.
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11
Arrange some of the broccoli rabe over the cheese.
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12
Season with salt and black pepper and bake until the crust is golden brown and the cheese is completely melted, about 8 minutes.
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13
Arrange the anchovies on the pizza, top with the egg and grated Parmigiano-Reggiano, and garnish with chopped parsley and thyme.
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14
Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
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15
Stir in the sugar and dry yeast to combine and let sit 15 minutes.
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16
The top of the water will bubble and smell very yeasty, this is what you want.
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17
Combine the flour and salt in a large mixing bowl.
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18
Make a well in the center and pour in the olive oil and yeast water.
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19
Gradually stir the flour into the liquid, using a fork.
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20
Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour.
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21
Use your hands to knead the dough to a smooth consistency.
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22
Place the dough in a lightly oiled mixing bowl.
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23
Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.
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24
Portion the dough and stretch to the desired size.
