Preheat oven to 450 degrees fahrenheit
Cut squash in half, season with garlic, shallot, olive oil, salt, pepper, cinnamon, paprika and fresh herbs. Roast in the oven at 450 for about 40 minutes
Let cool and scoop the squash out of the skin - add directly to the blender with an additional tablespoon of olive oil, lemon juice and more salt
Rinse and dry chickpeas, then add to to a food processor with tahini, pulse until smooth
Add blended squash puree directly into the food processor and blend until combined
Top with extra olive oil and pomegranate seeds
Preheat oven to 325 degrees fahrenheit
Mix together sourdough starter and olive oil - whisk until combined - then add flour and mix with a wooden spoon
Gently knead the dough until it comes together, and then roll out into uniform rectangle
Top with salt, pepper, any additional seasonings, rosemary and freshly grated parm
Bake for 5 minutes, remove and gently slice desired shape with a pizza cutter
Return to the oven to bake for an additional 20-25 minutes