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Ingredients


1 Banza plain pizza crust
2 ounces (¼ cup) of smoked tomato sauce (if you have a classic tomato sauce, mix in some smoked paprika)
3 ounces of hand-pulled stracciatella or vegan cheese
1-2 cups of very thin raw slices of delicata squash (can sub kabocha or red kuri and butternut)
3 tablespoons of homemade sesame lemon dressing (ingredients to follow)
½ cup of sungold tomatoes and a variety of red, yellow and orange heirloom cherry tomatoes sliced in rounds
¼ cup of pickled peppers: Fresno, Jimmy Nardello, red serrano or aji dulce peppers
Fennel pollen or toasted and finely chopped fennel seeds, for garnish

\"PHOTO:
Michael Anthony
PHOTO: Chef Michael Anthony's Roasted Squash & Smoked Tomato Chickpea Pizza
>

Method


Preheat the oven to 400°F.
Place squash on a baking sheet and toss it with a drizzle of olive oil, salt and pepper as desired. Roast the squash until tender (5-10 minutes).
While baking, mix together the tomato sauce with the smoked paprika.
Layer the Banza crust with the smoked tomato sauce and stracciatella (or vegan cheese), then place the roasted squash on top. Bake it for 10-15 minutes, directly on the oven rack, until the crust is golden.
While the pizza cooks, make the dressing by whisking together lemon, honey, sesame oil and olive oil. Then, in a small bowl, gently toss the tomatoes and peppers with the dressing until they are combined.
Layer the tomato and peppers over the baked pizza and garnish the dish with any remaining dressing, fennel pollen and/or toasted fennel seeds.

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