Autumnal acorn squash and habanero chile oil are the celebrities of this fall pizza, with pickled red onions, cilantro and quesillo rounding out its flavors.
Ooni’s U.S. headquarters are primarily based in Austin, Texas, giving us entry to some fantastic Mexican eating places. For this recipe, we took our cues from the sorts of seasonal and shocking dishes that Food and Wine’s Best New Chef Fermín Núñez (@chiefnunez) seems at his buzzy close by restaurant, Suerte . Right here, we created a pizza that mixes peak season produce with tried-and-true Mexican taste mixtures. Roasted acorn squash and quesillo — a Oaxacan cheese that’s salty and stringy, and bears some resemblance to contemporary mozzarella — function the creamy base. Cilantro, pickled pink onions and a habanero chile oil straight from Suerte’s playbook are the post-bake garnishes that convey all the things collectively.
Should you can’t discover quesillo in your grocery retailer, native Latin American market or online, sub in contemporary mozzarella or Monterey Jack, which can mimic quesillo’s melty goodness.
One of the best time to search out acorn squash is late fall to early winter. Search for a squash that’s principally inexperienced, heavy and easy. A little bit of orange on the surface is sweet, however a squash that’s too orange signifies overripeness. Should you discover nice squash, however aren’t fairly able to make this pizza, store it for as much as two months in a darkish, dry and funky place like a pantry or cellar.
Notes: This recipe contains our recipes for Pickled Red Onions and Chef Fermín Núñez’s Habanero Chile Oil.
Time
1 hour
Yield
4 4 x 12” pizzas
Gear
baking sheet
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel
Ooni Pizza Dough Scraper
Substances
4 x 250-gram dough balls
1 small acorn squash, quartered
1 tablespoon (13 grams) olive oil
1 teaspoon (5 grams) kosher salt
flour, for stretching
11 ounces (320 grams) quesillo
1 cup (20 grams) contemporary cilantro
¼ cup (80 grams) pickled red onions
habanero chile oil, to styleMethodology
This recipe would swimsuit a variety of pizza styles, however we expect our Classic Pizza Dough could be a terrific match. Make certain to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Warmth your private home oven to 425°F (218°C).
Quarter your squash and rub olive oil and salt on the lower sides. Place them flat on a baking sheet and roast till fully comfortable, about 45 minutes. Let cool, then scoop out the inside, leaving the pores and skin behind. Break the squash into small, one-inch chunks and put aside.
Preheat your Ooni oven to 900°F (485°C), utilizing an infrared thermometer to shortly and precisely examine the temperature of the stone.
Place a dough ball in your evenly floured work floor. Push the air from the middle out towards the sting utilizing your fingertips. Stretch the dough out to a 12-inch base, then lay the stretched dough over your evenly floured pizza peel or countertop. 
Tear the quesillo into small items in regards to the size and width of your pinky finger. Prime the pizza with 1 / 4 of the quesillo (80g), squash (60g) and pickled pink onions (20g). 
Launch the pizza into the oven and prepare dinner for 60 to 90 seconds, turning to make sure an excellent bake. Take away from the oven and place on a slicing board.
Drizzle with habanero chile oil and garnish with contemporary cilantro.
Tip: Habanero oil is spicy! If you wish to scale back the warmth issue, garnish your pizza with simply the oil and go away the precise sliced habanero peppers behind.
Slice, serve and luxuriate in. Repeat with the remaining pizzas.
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