That's a thing of beauty right there
. Only recently I learned how to make pizza at home, in a cast iron frying pan. I break my anchovies up into little pieces and spread them around:
*A-herm*
Sorry, but if you're cooking it in a frying pan, then that's
not a pizza - which is,
by definition, cooked in an oven. By the looks of it, it should be closer in taste and consistency to a
montanara, a specific type of "fried pizza", also called
pizzella in Naples; 'round my parts there's the
cresciola which is also similar (but is fried in lard and served with no toppings as a substitute for bread), and the Maker knows how many other local variants of the theme exists. It's the same dough as pizza, but cooked in a pan (as you did), or most of the times, deep-fried.
As for anchovies, it is a respectful extra topping for a
Marinara (which is called like that for a reason, y'know) - and hey, can't be worse than pineapple anyways, so knock yourself out!
P.S. here's a related unpopular "opinion":
the Mediterrean diet is a lie, and we will deep-fry everything but our mothers. Hell, in Central Italy we don't even use oil - we take to heart the saying "everything but the oink" and use lard. We also use lard in doughs - the traditional recipes of both the
piadina and the
pizza Marchigiana call for lard instead of oil, and I can't even count the numbers of sweets which are made of, and fried in, lard.
Let's just say that if you're a pig, Italy's not such a great country...