Preheat the oven to 240°C (475°F/Gas 8). Place the pizza base on a baking tray dusted with polenta and spoon the tomato sauce onto the base, spreading it up to the rim. Scatter 60g (2¼oz) chopped mozzarella cheese, apinch of dried oregano and 6 chopped anchovy fillets over the pizza. Drizzle with some oil and bake for 12 minutes, or until the crust is browned and the centre is bubbling. Drizzle with a little more oil and serve.