Miso Fish (black cod)
1/4 lb french fingerling (red) potatoes, cut into rounds 1/4 or less thick
1/4 lb butternut squash flesh, cubed or sliced 1/4 inch thick and cut into chunks
Roast garlic cloves in oil in the oven, and remove when soft but not deeply colored or dried out. Puree in small food processor or with mortar & pestle. This will be spread over your pizza skin.
In a nonstick pan, use a bit of oil to cook the potatoes & squash, covering to cook through if necessary. Reserve. I used leftovers from another meal, so it’s fine if they are cold when you use them.
Preheat oven to as hot as it will go and be sure your pizza stone is clean. If you don’t have a pizza stone, place skin on a cookie sheet preferably without edges and “dock” the skin with a fork to allow air to circulate better and crisp it while cooking.
Instead of rolling out your pizza dough, use your fingers to create a thin but mostly even center, leaving an edge that is thicker.
Spread the garlic oil & garlic over the skin evenly and randomly scatter the cooked potatoes & squash. Cook until golden, 3-6 minutes depending on oven temperature. Cut into wedges.
If you’re feeling fancy, throw some fresh chopped herbs on it when it comes out (thyme or basil would be great) of the oven, and dab the edges with a bit of olive oil.