Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook slowly, stirring occasionally, for about 25–30 minutes, or until deeply golden and caramelized. If the onions begin to brown too quickly, lower the heat and add a splash of water. Remove the onions from the pan and set aside.

To the same pan, add the chopped kale and sauté until it is tender and slightly wilted. Remove the kale from the pan and set aside.

Heat another 2 tablespoons of olive oil in the same pan. Add the finely chopped shallot and cook until softened and fragrant. Add chopped sage leaves and cook gently for another minute or two, allowing the sage to infuse the oil. Remove from the heat and season with salt and pepper.

Preheat your oven and pizza stone (if using) to 500°F, or as hot as it can go. Stretch the pizza dough onto a lightly oiled or floured pizza pan. Parbake the dough for 5 minutes. Remove from the oven and cool slightly.

Brush or spoon the sautéed shallot-sage oil evenly over the dough. Add the roasted butternut squash, shredded mozzarella, caramelized onions and kale, spreading the toppings evenly across the pizza. Top with fresh mozzarella slices.

Slide the pizza onto a preheated pizza stone (or leave on the pizza pan) and bake the pizza until the crust is golden and crisp and the cheese is melted and bubbly, about 10–12 minutes depending on your oven and dough.