Spicy White Anchovy with Egg Pizza

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Semolina flour, for dusting

Pizza Dough, stretched into a 12-inch circle, recipe follows

Sauce:

2 tablespoons canola oil

1 small Spanish onion, finely diced

2 cloves garlic, smashed to a paste

1 serrano chile, finely diced

Red pepper flakes, to taste

One 28-ounce can plum tomatoes

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Clover honey, if needed

Chopped fresh flat-leaf parsley

Assembly:

1 pound fresh mozzarella cheese, thinly sliced

8 ounces whole milk low-moisture mozzarella cheese, grated

1 bunch broccoli rabe, chopped, blanched and dried 

6 white anchovies

1 fried egg, for serving

Parmigiano-Reggiano, grated, for garnish

Fresh parsley, chopped, for garnish

Fresh thyme, picked, for garnish

Pizza Dough:

1/2 cup warm water (100 degrees F to 110 degrees F)

1/2 teaspoon sugar

1 packet dry yeast

1 1/2 cups all-purpose flour, plus more for work surface

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil, plus more for coating bowl