This recipe would suit a variety of pizza styles, but we think sourdough, New York, thin crust, neo-Neapolitan, or 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 lighting your oven.

Fire up your Ooni pizza oven, aiming for 350-400°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature inside.

Using a mandoline or sharp knife, cut the sweet potato into 1- or 2-millimeter-thick slices (as thinly as possible). Finely slice the shallots, then place both in a large bowl. Grate the garlic clove over the top, then add the avocado oil and massage all ingredients together using your hands.

Place a pizza dough ball on a lightly floured work surface and push the air out from the center of the dough into the crust. Use your fingers and knuckles to gently stretch out the dough to 12 inches, or your desired size. Transfer the stretched dough to a lightly dusted peel while pulling gently at the edges to stretch it out further.

Mix the crème fraîche and pumpkin seed butter together in a bowl using a fork. Take ⅙ of the mix and spread it out in a thin layer, working from the middle of the pizza base toward the edge. Scatter slices of sweet potato, shallots, and chanterelles evenly over the top

Slide the pizza off the peel and into the oven. Cook it for 1 to 2 minutes, turning the pizza every 20 seconds or so to ensure an even bake.

Once the edges of the pizza have risen and taken on some color (Martin prefers his a little blackened), it’s ready to remove.

Retrieve the pizza and brush the crust with extra-virgin olive oil. Finish with a sprinkle of flaky salt and a drizzle of that show-stopping sour tomato sauce. Cut into 6 slices and serve right away. Repeat for any remaining dough balls.