Puttanesca Pizza

I don't need to tell you how much I love pizza or puttanesca.  Bread with cheese:  awesome.  Olives and salty things with tomatoes:  brilliant.  Put them together and it is kind of an indulgence over-load but I don't care.  The only thing with this pizza is that the toppings can feel a tad mushy all together with the ripe tomatoes, gooey cheese, and soft anchovies, so you really need to get the bottom of the crust good and crispy.  The textural contrast is important.

Puttanesca Pizza
pizza dough (store bought, refrigerated, or homemade)
1 lrg ripe tomato, thinly sliced
1 C shredded mozzarella
1/2 C shredded provolone
1/2 C black olives, chopped
7-8 anchovy fillets, rinsed and cut in half
1 1/2 Tbsp capers
1 Tbsp roasted garlic
cornmeal

   Stretch dough into a 13x9 baking sheet dusted with cornmeal or into 12-13 inch circle.  Pre-bake on bottom rack at 450 deg F for about 7 minutes, until the bottom is golden.
   Try to squeeze out the excess pulp from the tomatoes so your pizza doesn't get soggy.
   Smear pre-baked crust with roasted garlic.  Lay down tomatoes, top with cheeses.  Add anchovies, olives and capers.
   Bake on center rack at 450 deg F for 7-10 minutes until cheese is bubbly and brown.
   Serves 4.