Artichoke Pizza

If the sauce is very watery, let it drain for 1–2 minutes or reduce it briefly so the pizza doesn't become soggy.

The longer the tray/stone preheats, the better the base will be – 20 minutes is ideal if you have the time.

Pat the mozzarella briefly on kitchen paper so it releases less moisture when baking.

Drain the artichokes well from the oil so the surface does not become too greasy.

For extra color, switch to top heat/grill for the last 1–2 minutes and watch it closely.