Adapted from my recipe in Seafood alla Siciliana, this pizza reheats well the next day. Just toast however many squares you want in a toaster oven for three or four minutes.
Meanwhile, prepare tomato-onion sauce: Place tomatoes with puree in a blender or food processor. Pulse to a chunky consistency.
Gently deflate dough with a fist and press it over the bottom and sides of the prepared pan. Spread mozzarella evenly over dough. Dot with anchovy pieces. Cover with tomato-onion sauce, leaving a 1-inch border. Sprinkle with oregano. Sprinkle breadcrumbs moistened olive oil on top. Let rise for 30 minutes to an hour.
* Semolina flour can be substituted for up to 1 cup of all-purpose flour.