Step 1: Preheat oven to 425°F (220°C). On a baking sheet, toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon chopped sage, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-20 minutes, or until tender and slightly caramelized. Set aside.
Step 2: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the Italian sausage (without casings) and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set aside.
Step 3: In the same skillet (or a clean one if desired), add the thinly sliced yellow onion. Cook over medium-low heat, stirring occasionally, for 8-10 minutes, or until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant. Set aside.
Step 4: On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape (about a 12-14 inch circle or rectangle). Carefully transfer the dough to a pizza stone or a large baking sheet lined with parchment paper.
Step 5: Spread the pizza sauce evenly over the dough, leaving about a 1-inch border. Sprinkle with mozzarella cheese, then evenly distribute the roasted butternut squash, cooked Italian sausage, caramelized onions, and crumbled goat cheese over the pizza.
Step 6: Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary based on your oven and crust thickness.
Step 7: Carefully remove the pizza from the oven. Garnish with additional fresh sage, if desired. Let it cool for a few minutes before slicing and serving. Enjoy your Best Autumn Harvest Pizza with Butternut Squash & Sausage: Discover the Ultimate Cozy Recipe!