Prepare pizza dough and let rise. (I used my garlic bread pizza crust, omitted the garlic and herbs, and used 50% whole wheat flour.)

While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.

Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, I removed them from the skillet and actually tossed in my prosciutto over low heat, stirring occasionally with a fork. This isn’y necessary but I loved how it helped crisp up the meat.

Preheat oven to 375 degrees F.

Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. I suggest using a very thin layer unless you LOVE sage. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parm. Bake for 25-30 minutes. Eat!