1. Crush the pizzutello tomato coarsely with your hands

2. Fill the base for the pinsa with the pizzutelli sauce

3. Place the caciocavallo cheese cubes, together with the caramelized red onion, the anchovy fillets and sprinkle with dried oregano

4. Bake in a preheated oven at 220° for 5 minutes

5. Cut and Serve