In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 2 hours.

While the dough rises, make the onions. Heat the butter in a skillet over medium-high heat. Add the onions with a big pinch of salt and pepper. Cook for 6 to 8 minutes, stirring often, until the onions soften. Reduce the heat to medium-low and add the apple cider. Cook the onions, stirring often, until they are caramely and golden, about 30 to 40 minutes. The apple cider should be absorbed at this time. You don’t want the onions to burn, so be sure to watch them and keep the temp low.

In a small bowl, whisk together the ricotta, pumpkin and parmesan. Add a pinch of salt and pepper and mix well.

Heat a 10 or 12-inch cast iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to high. Make sure there is an oven rack in the center (and not right below the broiler).

After the dough has risen, punch it down and place it back on a floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!

Using a rolling pin or your hands, form it loosely into a circle that fits in your cast iron pan.

Add the olive oil to the preheated cast iron and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up. Carefully and quickly, sprinkle most of the mozzarella on the dough. Add the caramelized onions on top. Add a few dollops of the pumpkin ricotta. Add the remaining mozzarella and the sage leaves.

Place the skillet in the middle of the oven with the broiler on. Broil for 2 to 4 minutes - but watch it! This all depends on your broiler and it can burn fast. I find that my pizza can go between 3 and 5 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.

Remove the pizza and top with extra parmesan. Let sit for 5 to 10 minutes before slicing!