This is a case of "It tasted better than it looks". The crust is 80% Caputo Pizzaria, 8% buckwheat, 12% KABF, 66% HD, 2 day cold ferment. Makes a very fragile dough with nice flavor IF you can get it on the peel
For the topping, I roasted a small sugar pumpkin then mashed the flesh. Dollops of that and of homemade pistachio pesto, shaved Parmigiano Reggiano, and toasted hazelnuts, drizzled with roasted hazelnut oil. Cooked in WFO for about 100 seconds. Should have put the hazelnuts under the other toppings as they started to almost burn. Didn't look like much but was very tasty!