Preheat an outdoor grill or the broiler. Add the bread and char to crisp up. Rub the hot bread planks with the garlic, then rub the tomato pulp into the bread to coat evenly (discard the tomato skins). Drizzle a couple of tablespoons EVOO over each bread plank and season with salt and pepper. Top with the cheese.
In a medium bowl, toss the basil, parsley and arugula with the lemon juice and a drizzle of EVOO. Top the raw pizzas with the greens, anchovies and onion. Cut each half into quarters.