I'm finally giving in to the "trend" and trying to make meat pizza for Shabbos. I was going to serve it for an appetizer.
When do you serve it? Friday night or Shabbos day? (Is it at all liquidy from the sauce under the meat?) Do you warm it on the plata? Or put it in the oven before Shabbos and then turn off the oven? Or just serve it at room temp? Will it get dried out if I warm it up somehow?
