1. First, flour a pastry board and roll out the pizza dough with a rolling pin, obtaining four thin and uniform discs.
2. Line four baking sheets with oil paper and transfer the dough discs onto them. Let the discs rest in a warm place for about half an hour, so that the dough can rise slightly.
3. Once the dough has rested, spread on each pizza disc a tablespoon of tomato pulp, evenly spread it over the surface.
4. At this point, add the garlic infusion in extra virgin olive oil, pouring a tablespoon on each pizza. Distribute the anchovy fillets, two for pizza, and garnish with fresh basil leaves.
5. Sprinkle with a little dried crushed oregano, which will give a touch of freshness and fragrance, and a light sprinkling of green pepper, if desired.
6. Preheat the oven to 200 degrees and bake the pizzas for about 15 minutes, until the dough is golden brown and crisp.
7. Remove the pizzas from the oven and transfer them to a large plate. If you wish, add a drizzle of garlic flavored oil to enhance the flavor, then serve the pizza marinara with anchovies and infused garlic still hot, ready to taste.

Each bite of this pizza is a perfect meeting between the fragrance of garlic and the savoury anchovies, all enhanced by a crisp and light dough. A dish that combines tradition and innovation, ideal for those who love intense taste without giving up lightness.