A homemade pizza dough is the base of this red pie studded with melt-in-your-mouth squash and salty salami.
CHRISTOPHER TESTANI
You don’t need any fancy pizza tools to make this clever homemade pizza.
No pizza stone required!
Photo:CHRISTOPHER TESTANI
This ensures the crust cooks to crispy golden brown perfection, avoiding a soggy situation.
Bring the dough to room temperature to stretch it with ease.
Then process for about another 25 seconds.
Coat bottom and sides of a large-rimmed baking sheet with remaining 3 tablespoons oil.
Add dough and turn to coat.
Very gently stretch dough into a flat, loose rectangle (it wont cover entire baking sheet).
Cover baking sheet with plastic wrap.
Place in a warm spot until dough has puffed up and slightly spread toward sides, about 2 hours.
Uncover dough and coat your fingertips in oil pooling around sides.
Gently stretch dough to help it reach edges and corners of baking sheet.
Set aside for 20 to 30 minutes.
Meanwhile, preheat oven to 500F with a rack in lower third position.
Reserve squash ends for roasting another time.
Sprinkle with half of squash slices, flattening them in place.
Top with salami slices, lining them up so edges overlap.
Sprinkle on remaining squash slices (no need to flatten them) and 1 1/2 tablespoons pecorino Romano.
Cover loosely with foil if squash edges begin to burn before bottom of pizza is browned.
Top with basil and remaining 1 1/2 tablespoons pecorino Romano.
Take care when peeling the squash.
It can get slippery, and peelers are sharp!
For safetys sake, use a kitchen towel to steady the squash while you remove the skin.
