This is a very simple recipe and use it as a guide: you can use more or less fennel, peppers, onion, etc. I have used the pickling liquid recipe, which I adapted from this pickled radish recipe from David Lebovitz, for a number of vegetables including carrots, turnips, and beets. It’s simple and good. I never process the jars, but the vegetables seem to keep indefinitely in the fridge.

For the pizza, I used the dough from my cookbook, Bread Toast Crumbs. My friend, Breanna, recently wrote about it on her blog, and she employs a cool grilling-then-broiling technique, which I cannot wait to try.

I typically place the oven rack in the top-most slot, and preheat the oven to 550ºF. Then I place my Baking Steel in the oven and heat it for at least 45 minutes. I stretch each round of dough gently, being careful not to deflate all of the air bubbles, then transfer to parchment paper. I top the pizzas, then bake (parchment paper and all) for 5 minutes. More pizza guidance here: Pizza

If you want to make this pizza, you’ll need:

• pizza dough
• ABC squash toast mixture
• grated Parmigiano Reggiano
• Olive oil
• Sea salt
• Pickled vegetables

Spread a thin layer of the squash mix over the rounds, top with 2 tablespoons grated cheese, drizzle with olive oil, and season with sea salt. Use a peel to shimmy the pizza into the oven onto the Baking Steel, then bake for 5 minutes or until blistered on the edges. Sprinkle with pickled vegetables if desired.