Outdoor Pizza Oven Charred Broccoli Rabe, Pecorino, and Anchovy Pizza Recipe

Ingredients (8)

• 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)