Pizza with grilled fennel and anchovies

We can file this one under experiments - experiments of that truly classic kind: what do I need to use from the fridge today.

Ingredients:

- 1 portion pizza dough
- durum flour for rolling
- 1 portion tomato reduction^[1]
- 1 ball mozzarella, sliced
- 1/2 bulb fennel, sliced and broiled
- mushrooms, sliced
- 10-15 anchovy fillets (¹/₂ jar)
- oil from anchovies
- sprigs of fresh rosemary

The half bulb of fennel was sliced in 5 mm (¹/₅ inch) thick slices and broiled in the oven on maximum heat until starting to char.

The pizza dough was rolled out to fit my baking sheet using durum flour. After transferring to a baking sheet lined with baking paper, I spread out the tomato reduction, then slices of mozzarella, broiled fennel, some 10-15 anchovy fillets, mushroom slices, fresh leaves of rosemary and the oil the anchovies came in.

It was baked at 225 degrees C with the fan on for about 12-15 minutes.
It was quite good, but some of the fennel slices were quite hard to bite, so I need to work on that.

^[1] Made from cherry tomatoes, onion, garlic, basil, salt, pepper .. I really should write that recipe down.