1: 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.

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

3: 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. 

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

5: 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.

6: 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).

7: 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.

8: Drizzle with habanero chile oil and garnish with fresh cilantro.

9: 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.

10: Slice, serve and enjoy.

Repeat with the remaining pizzas.