I also can't really vote. I certainly can't vote for salad, but to me a pizza is a flat bread (flatbread? But with yeast?) with sauce and toppings. Specifically, sauce and other toppings. The sauce doesn't have to be a specificy sauce, the toppings don't
need (though I prefer) cheese. But that's the kind of makeup I expect if someone's calling something "pizza".
I normally work with frozen store-bought (but branded, a.k.a. third-party) dough. With two kids, it's hard to know when you'll need to defrost a couple of pucks for the wife and yourself, vs. sorting out the family. Fresh dough (if you don't make it at home) is quite a bit harder to come by.
That said, I've gotten used to the home oven now, and my technique there is pretty simple. Crank it up to max (240C or higher), preheat, shove pizza (or calzone) in. Cook to your desired doneness, turning to make sure the fan doesn't favour the front or back of the oven (it's not
meant to, but I've never had a fan over that doesn't, so).
For me they have to be tinned or in brine, I have never tried fresh anchovies on pizza. Fresh anchovies lightly fried are one of my favourite things.
As a tapas (or mezze), they're called boquerones, and they're excellent!
On a pizza, eh. I can take them or leave them. I've certainly warmed to them compared to when I was younger though.