Outdoor Pizza Oven Charred Broccoli Rabe and Anchovy Pizza

Ingredients

• 1 recipe pizza dough for an outdoor pizza oven
• 1 (28-ounce; 795g) can whole peeled tomatoes, drained, juices reserved
• 2 ounces (60g) finely grated Parmesan cheese
• 2 ounces (60g) finely grated Pecorino Romano cheese
• 1 pound (450g; about 2 small bunches) broccoli rabe (a.k.a. rapini), ends trimmed
• 1/4 cup (120ml) extra-virgin olive oil, plus extra for drizzling
• 1/2 teaspoon red pepper flakes
• 16 anchovy fillets, halved lengthwise (see note)

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