Preheat oven to 425F. Bring your dough to room temperature. Dip your hands in the flour bag to keep dough from sticking to them and and stretch your dough to a 12-inch diameter.

Grease you pan if it is not non-stick!

Slice your persimmon thinly (mandolin is best)

Version 1:

Spread a thin layer of the marinara sauce over the pizza.

Layer on onions first, persimmons second, mushrooms next. Add your cheese in dollops so it does not cover the whole pizza, about 5-6 blotches. Add cilantro last.

Bake for 12-15min at 425F until cheese on top is melted and crisped, and the bottom middle of your pizza is golden brown.

Version 2:

Mix a couple dashes of your hot sauce into the marinara sauce and spread over the pizza.

Add inch cubes of your goat cheese to the pizza so it is sparsely covered. About 8-9 dollops.

Spread your shredded meat evenly atop and add persimmons so they don’t overlap. Add basil on top.

Bake for 12-15min at 425F until meat on top is crisped and bottom middle of your pizza is golden brown.

Enjoy with hot sauce.