Cook the squash. Peel the butternut squash and then cut it in half down the middle before cutting it into thin 1/4-inch half-moon shapes. Toss with olive oil, salt, and pepper and transfer to a parchment-lined baking sheet, spreading into a somewhat even layer. Bake for 25 minutes until fork-tender but still holding their shape, then bump up the heat to 500°F.
Make the caramelized onions. Do this while the squash cooks or make them ahead of time.
Make the herb-infused olive oil. Add fresh sage leaves, rosemary sprigs, smashed garlic cloves, and olive oil to a small saucepan over medium-low heat. Let cook for 4-5 minutes, then remove from the heat.
Assemble and cook. Roll out the pizza dough on a floured surface, brush the top of the dough with the infused oil, followed by your cheese of choice, then add caramelized onions, prosciutto, and roasted butternut squash slices. Bake at 500ºF for 10 minutes or until golden brown. Optional: broil for an additional 2 minutes. Top with the oil-infused sage leaves.
No pizza stone method: Preheat a rimmed sheet pan. Then invert it and sprinkle the surface with flour or cornmeal. Carefully transfer your rolled-out dough onto the floured surface, then brush with the infused olive oil followed by the toppings. Just be careful because the pan is really hot, so don't forget to use oven mitts when you put it in the oven.
Notes
My pizza dough recipe makes enough for 4 large thin-crust pizzas, so just freeze half to use later.No butternut squash? - use another type of winter squash instead such as delicata, kabocha, or pumpkin.No onions? - use leeks or shallots instead.No fresh sage? - fresh thyme, oregano, or tarragon are great options.Gluten-free? - use your favorite gluten-free pizza dough.Make it vegan - omit the prosciutto.