Sift flour and yeast into a large bowl. Add oil, 1 tablespoon Leggo’s Pesto, water and mix to combine. Turn dough out onto a well floured surface and knead lightly until dough is springy and has come together.
Place dough in a clean, lightly oiled bowl, cover and prove in a warm place for 40 minutes or until dough has doubled in size.
Grease and lightly flour either a 24cm round or 20cm x 30cm rectangular oven tray. Lightly knead dough again. Roll out, place on tray and generously brush with reserved anchovy oil.
Top with anchovies, olives and chilli flakes. Crack pepper over pizza. Bake in a preheated oven at 200°C for 12-15 minutes or until dough is golden brown. Spoon over remaining pesto and garnish with basil, cut into squares and serve.