Ingredients

• 1 large red onion (about 400g), halved and thinly sliced 
• ½ butternut squash, peeled, seeded, and thinly sliced 
• 1 small Yukon gold/ Russet potato or 5-6 fingerling potatoes, thinly sliced 
• 3 tablespoon extra-virgin olive oil, plus extra for serving
• 1 ½ teaspoon Achari Masala 
• Fine sea salt
• 1 pound pizza dough, homemade or store-bought
• 1 tablespoon cornmeal
• 4 tablespoon shredded mozzarella 
• 4 tablespoon grated parmesan
• 1 tablespoon chives
•  Red pepper flakes such as Aleppo, optional

Methods

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper. Spread the onions, squash, and potatoes on the baking sheet. Sprinkle with olive oil, Achari Masala, and sea salt, toss gently to coat well and spread in a single layer. 
3. Roast in the oven until the onions are golden-brown and the squash is tender, about 20 minutes. Remove from the oven. 
4. Raise the oven temperature to 500°F. 30 minutes before cooking, put your pizza stone in the oven. If you're using a pizza oven, use the thin-crust setting and follow the instructions in the manual. 
5. Divide the pizza dough in half and roll it into an 8 inch circle on a lightly floured surface. Work with one pizza dough at a time. If you're using a pizza peel, dust the surface lightly with flour and cornmeals and place the stretched out dough on top. 
6. Top the pizza with the roasted onion, squash, and potatoes. Top with half of the mozzarella and parmesan. Bake for 12-15 minutes, until the crust is golden brown. If using a pizza oven, I like to cook it until the sides develop the characteristic "leopard spots" char; the pizza will cook fast, within 3-4 minutes. 
7. Remove the pizza from the oven. Sprinkle with ½ tablespoon chives and a pinch of red pepper flakes. Drizzle with olive oil. Cut into slices and serve hot. Repeat with the second pizza.