Postscript to cooking tip

By the way, having written the “recipe” for fast pizza in fun following a cooking disaster, it occurs to me that with the right topping, quite a savoury one maybe, it could really make a nice alternative to pizza bread as a nibble before a meal etc. The bits that stick to the top shelf harden and come off fairly easily, and if the pan beneath is lined with foil (preferably oiled with olive oil to prevent sticking) then no major cleaning up should be needed. Is putting a frozen soft dough on a top shelf and letting it drip off during baking a new technique? Hmm, moral and intellectual rights hereby asserted unless anyone can prove otherwise……