Ingredients
- 1 pound pizza dough (or less if you prefer a thinner crust)
- 1 cup fresh cherry tomatoes or thinly sliced larger tomatoes
- Kosher salt and freshly ground pepper
- 1tablespoon olive oil
- 1/2 acorn squash (about 8 ounces), peeled and very thinly sliced (with a mandolin, ideally)
- 1 garlic clove, sliced
- 1 red chile, such as Fresno, sliced
- 2 ounces provolone picante, coarsely grated
- lemon wedges, for serving
- 2 tablespoons sliced basil
Instructions
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Preheat the oven to 475°F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes.
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On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about 1?4 inch thick. In a large bowl, season tomatoes with salt and pepper, drizzle with oil and use hands to crush together. Add squash, garlic and chilies and toss to combine.
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Scatter prepared dough with squash, spreading it out in a thin layer. Sprinkle cheese over top of pizza.
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Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes
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Before serving, scatter basil over pizza and squeeze fresh lemon over top.
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Serve immediately with salad, if desired.