“I’ve taken the filling out of the sausage casings for good reason. If the sausage is merely sliced, the casings can have the texture of rubber bands when cooked quickly at high heat. It’s also easier to distribute the sausage evenly on the pizza. If fresh artichokes aren’t available, there are good Italian artichokes in oil available at specialist stores.”

Images and recipes from New Pizza by Stefano Manfredi (Murdoch Books, RRP $39.99)