Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it).
Which version of it do you own? Have you found it useful for anything else? They seem to advertise cooking steak on it... Which I am skeptical of compared to a pan.
Load it up with 10 wet items and you get soggy pizza no matter what the oven temp is.
Edit-otherwise experiment with baking the crust first.
The pan will hit more than 1,000° so it will sear off the seasoning as well. So you’ll need to reseason it afterwards. That is why I don’t do it often.
This is all well and good, but given that it's mostly carbs (bread), how are you not hungry a short time later? Or do you have it for lunch, so you only have to last a few hours until supper/dinner?
I find that unless I have some protein/meat (which takes longer to digest?), my satiety doesn't last.
However, I go for the Heart Stopper, as served at Piecasso in Stowe, VT.
Double mozzarella, double pepperoni, double sausage.
With a Focal Banger from the Alchemist to wash it down.
I haven’t had any satiety issues.
And don't eat the whole thing.