I had this pizza at Julia and Alan's house for dinner this evening - yumm!!
Source: Epicurean Mom
1 small onion, peeled and sliced
13 fresh sage leaves, chopped plus a few whole leaves for a garnish
1/2 small butternut squash, peeled and diced into 1" squares
1 t. fresh garlic, minced
3 1/2 T. olive oil, plus more for drizzling
1/2 c. mozzarella cheese
1/2 c. Monterey Jack cheese
sea salt and pepper to taste
Preheat oven to 375 degrees. Lay diced butternut squash onto a baking sheet, drizzle with olive oil. Toss to coat. Bake for 10-15 min., or until just tender. Let cool slightly.
Heat 1 1/2 T. olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 min. Set aside.
On a lightly floured piece of parchment paper, pat out dough to form a 10" circle. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.
Heat 1 T. olive oil in a small skillet over medium-low heat, add chopped sage leaves. Stirring constantly, cook until fragrant and starting to crisp, about 3 min. Immediately take off heat and add 1 t. minced garlic, stir until well combined.
Preheat oven to 500 degrees. If using a pizza stone, preheat the stone in the oven for about 20-25 min.
Pour sage mixture into a small cup, add 1 T. olive oil and spread over the pizza dough with a basting brush. Generously sprinkle dough with salt and pepper. Add the caramelized onions, mozzarella and Monterey Jack cheese. Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.
Bake for 7-10 min., or until a golden brown. Let cool for 5 min. before serving.