For the pizza dough: In a mixer fitted with a hook attachment, mix the olive oil, sugar, yeast, salt and 5 1/2 cups water for 5 minutes. Incorporate the flour and starter and mix for 10 minutes, until it becomes a soft dough ball. Remove from the mixer on to a table and divide into 9-ounce balls. Put the dough balls on a sheet pan with a little olive oil, cover with plastic wrap and let rest for 1 hour.
For the soubise sauce: In a heavy medium pot, melt the butter. Using a wire whisk, incorporate the onions and cook over medium-high heat until translucent, about 6 minutes. Lower the heat to medium and slowly add the flour, whisking until you have added all to make a roux. Slowly add the milk, whisking until combined. Add the cream the same way. Add the salt and pepper and cook to a soft boil until slightly thick, 10 to 15 minutes. Remove from the heat and mix with an immersion blender until you have a smooth texture. Cool in the refrigerator until ready for use.
For the roasted carrots: Preheat the oven to 300 degrees F.
Mix the carrots, orange zest and juice, honey, salt and pepper in a medium mixing bowl until well incorporated. Place the mixture in a half sheet pan, cover with foil and bake for 45 minutes. Uncover and finish baking until the carrots have dark brown edges, about 15 minutes. Remove from the oven and cool completely for use.
For the dukka: Preheat the oven to 350 degrees F.
Line a large sheet pan with parchment and toast the almonds, hazelnuts and sesame for 10 minutes. Cool, move to a grinder and pulse to the texture of large breadcrumbs. Grind the coriander, peppercorns and fennel seeds to a fine powder and add to the nut mixture. Mix in the paprika and cumin and keep in airtight container up to 2 weeks.
For the assembly: Preheat a pizza stone in the oven to 400 degrees F.
Stretch the pizza dough to 14-inch rounds. Spread evenly with the soubise and top with the Gruyere, Fresno chile slices and carrots. Bake until golden brown. Cut each into 6 slices and sprinkle with dukka and fresh cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Weights & Measures, Houston, TX