1 small butternut squash, peeled, seeded, and sliced into 1/4" slices
1 Tablespoon extra virgin olive oil
1 prepared pizza dough
1/2 cup sage pesto sauce (recipe below)
1 cup freshly grated Mozzarella cheese, or sliced if using fresh cheese in water
1/4 cup freshly grated Parmesan cheese
Fresh sage leaves
Preheat oven to 400 degrees with pizza stone in the oven. Toss butternut squash slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 15 minutes. Set aside.
Increase oven temperature to 550 degrees. Heat pizza stone on top rack of oven for at least 40 minutes longer.
Roll pizza dough to 1/4" thickness on a sheet of parchment paper. Spread thin layer of pesto over dough, leaving a 1" border around the edge. Top with cheeses and squash. Place pizza and parchment onto pizza stone and bake until cheese is bubbly and crust is crisp, about 8-10 minutes. Cool slightly and cut into slices and sprinkle with torn and whole sage leaves.
1 1/2 cups fresh basil leaves
1/2 cup fresh sage leaves
2 garlic cloves, peeled
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 cup toasted pine nuts
1/3 cup extra virgin olive oil
salt and freshly ground pepper to taste
Place basil, sage, garlic, Parmesan, nutmeg, and pine nuts in the bowl of a food processor. Turn on and pour olive oil through feed tube. Process until all ingredients are finely minced and combined. Season to taste with salt and pepper.