Lay a pizza stone on the bottom rack of a cold oven, ensuring that there’s enough clearance above to transfer the pizza, but also an accessible rack at the very top to roast the squash. Preheat the oven to 400°F.

Transfer the butternut squash to a baking sheet and toss with 1 ½ tablespoons of olive oil, the za’atar, garlic slices, salt, and pepper. Toss to coat and transfer to the oven. Roast until the squash cubes are tender and browning on the edges, about 25-30 minutes. Let it cool slightly.

While squash is roasting, make the miso garlic sauce. In an upright blender, combine the vinegar, olive oil, garlic, miso, Dijon mustard, maple syrup, water, and pepper. Blend on high until smooth and creamy. Set aside.

Once squash is done, raise the heat of the oven to 500°F.

Dust your working surface and a pizza peel with flour OR line the peel with a piece of parchment paper. Start stretching out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to the floured/papered peel. If you use the paper method, trim the paper so that you have a ½ inch border around the circle of dough.

Jiggle the pizza peel to ensure that the flatbread will come loose. If it’s sticking, carefully lift up the edges and toss in a bit more flour until it seems to loosen from the peel.

In a little bowl, mix together the chili crunch and olive oil, then spread it over the surface of the stretched out dough. Then, top the flatbread with the roasted butternut squash and garlic mixture, as well as the thinly sliced shallots. I like to press the toppings into the surface of the dough a bit, kind of like how I would if I was making focaccia. Season the top with more za’atar if you like.

Open the oven and with equal measures of care and efficiency, slide the flatbread off of the peel and onto the hot stone with a few flicks of your wrist (or just pull a tab of the parchment paper if you went with that option). Close the oven immediately.

While flatbread is baking, toss the fennel and arugula together with the lemon juice, 1½ tablespoons olive oil, and some salt and pepper.

Let the flatbread cook for 7 minutes. Open the oven and, using the peel, rotate the pizza. Cook for an additional 3-5 minutes, or until the top crust is browning in spots and the shallots have shrunk up a bit.

Remove the flatbread from the oven and cut into slices. Drizzle with some of the miso garlic sauce, top with the fennel arugula salad, and serve!