Ingredients
1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
2 large red tomatoes, blanched, peeled, seeded, and coarsely pureed in a food processor (about 3/4 cup)
12 1/8-inch-thick rounds delicata squash, seeded
6 small brussels sprouts, halved
Extra-virgin olive oil
12 thin slices soppressata
Coarse salt
Preparation
Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread tomato sauce evenly over dough. In a large bowl, toss squash and brussels sprouts with oil. Arrange squash in 4 rows of 3. Place a soppressata slice in center of each squash round, then top with a brussels-sprout half. Sprinkle with salt.
Bake until cooked through and crust is golden on edges and bottom, about 24 minutes.
Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.
