pizza dough (or less if you prefer a thinner crust)
fresh cherry tomatoes
Kosher salt and freshly ground pepper
acorn squash (about 8 ounces), peeled and very thinly sliced (with a mandolin, ideally)
garlic clove, sliced
red chile, such as Fresno, sliced
provolone picante, coarsely grated
Lemon wedges, for serving
Salad for serving, if desired
Preheat the oven to 475°F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes.
On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about 1?4 inch thick. In a large bowl, season tomatoes with salt and pepper, drizzle with oil and use hands to crush together. Add squash, garlic and chilies and toss to combine.
Scatter prepared dough with squash, spreading it out in a thin layer. Sprinkle cheese over top of pizza. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Before serving, scatter basil over pizza and squeeze fresh lemon over top. Serve immediately with salad, if desired.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.