📖 Instructions

1. Alright, let's kick things off by preheating your oven to a toasty 450°F (232°C). If you've got a pizza stone, slide it in there while the oven heats up – it'll give you a crispier crust. If not, a baking sheet will work just fine.
2. Now, for the butternut squash. Peel it (carefully!), deseed it, and chop it into small, even cubes. You want them about 1/2 inch in size – this helps them cook quickly and evenly.
3. Grab your skillet and drizzle in a generous glug of olive oil. Toss in the squash cubes, along with a pinch of salt, pepper, and a sprinkle of red pepper flakes if you're feeling a little spicy. Sauté over medium heat for about 10-12 minutes, until the squash is tender and slightly caramelized. Don't overcrowd the pan; cook in batches if needed.
4. While the squash is doing its thing, let's prep the other goodies. Thinly slice the red onion. Fresh sage is best; give it a rough chop. And if your prosciutto comes in thick slices, tear it into smaller, bite-sized pieces.
5. Time to roll out the dough! On a lightly floured surface, use a rolling pin to stretch your pizza dough into a roughly 12-inch circle or oval. Don't stress about perfection – rustic shapes are totally in!
6. Carefully transfer the dough to your preheated pizza stone or baking sheet. A little cornmeal underneath can prevent sticking and add a nice bit of texture.
7. Spread a thin layer of crème fraîche or ricotta cheese over the dough, leaving a small border for the crust. This adds a creamy tang that's just *chef's kiss*.
8. Now comes the fun part: topping! Scatter the sautéed butternut squash evenly over the cheese. Then, arrange the red onion slices, sage, and prosciutto artfully on top. Don't be shy!
9. Drizzle the whole thing with a little more olive oil – because why not? A touch of balsamic glaze here would be good too. I didn't have any on hand. Feel free to add a sprinkle of parmesan cheese also. I used pecorino romano, it's a bit saltier.
10. Pop the pizza into the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the toppings are sizzling. Keep a close eye on it; ovens can be temperamental.
11. Once it's out of the oven, let it cool for a few minutes before slicing and serving. A final sprinkle of fresh sage or a drizzle of honey can elevate it even further. Enjoy! What does this mean for you?