Step 1: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
Step 2: While squash roasts, cook Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and no pink remains (8-10 minutes). Drain excess grease and set aside.
Step 3: In a small bowl, combine 2 tbsp extra virgin olive oil, 2 minced garlic cloves, and 1 tsp chopped fresh sage to create your infused oil.
Step 4: If using store-bought dough, let it come to room temperature for 30 minutes. Stretch or roll your pizza dough to your desired thickness and transfer it to a pizza stone or baking sheet lined with parchment paper. For a crisper crust, pre-bake the dough for 5-7 minutes.
Step 5: Brush the prepared crust evenly with the garlic-sage infused olive oil.
Step 6: Sprinkle a light layer of about ½ cup of shredded mozzarella cheese over the oil.
Step 7: Evenly distribute the roasted butternut squash and cooked Italian sausage over the cheese.
Step 8: Top generously with the remaining 1 cup of mozzarella cheese and a good handful of about ¼ cup grated Parmesan cheese.
Step 9: Scatter fresh sage leaves (and remaining ¼ cup grated Parmesan if desired) over the entire pizza.
Step 10: Increase oven temperature to 425°F (220°C). Bake the pizza for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Step 11: Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set. Slice into wedges and serve immediately.