This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Heat your home oven to 425°F (218°C). 

Quarter your squash and rub olive oil and salt on the cut sides. Place them flat on a baking sheet and roast until completely soft, about 45 minutes. Let cool, then scoop out the interior, leaving the skin behind. Break the squash into small, 2-centimeter chunks and set aside. 

Preheat your Ooni oven to 900°F (485°C), using an infrared thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly floured work surface. Push the air from the center out toward the edge using your fingertips. Stretch the dough out to a 12-inch base, then lay the stretched dough over your lightly floured pizza peel or countertop.

Tear the quesillo into small pieces about the length and width of your pinky finger. Top the pizza with a quarter of the quesillo (80g), squash (60g) and pickled red onions (20g).

Launch the pizza into the oven and cook for 60 to 90 seconds, turning to ensure an even bake. Remove from the oven and place on a cutting board.

Drizzle with habanero chile oil and garnish with fresh cilantro. 

Tip: Habanero oil is spicy! If you want to reduce the heat factor, garnish your pizza with just the oil and leave the actual sliced habanero peppers behind.

Slice, serve and enjoy. Repeat with the remaining pizzas.