Make up the pizza dough as per the packet instructions and roll it out on a lightly floured work surface. Peel and crush the garlic and mix it with the olive oil. Cut out small circles of the dough and brush with the olive oil and garlic mixture.
Place oil side down on a baking tray and grill under a preheated grill for approximately 3-4 minutes until it starts to crisp and go brown, remove from the heat.
Drain the artichoke heats and cut them into small pieces. Drain the anchovies and separate the fillets.
In a bowl mix the chillies with the tomato purée and some salt and pepper and blend well. Spread the tomato purée over the pizza bases, top each one with a piece of artichoke, an anchovy fillet and some Parmesan cheese, and then top with a black olive.
Return the pizzas to the grill and cook on a medium heat until the tops are cooked and crispy and the bottoms are crisp (Normally 4 minutes).