1 batch of your favorite pizza dough
⅔ cup fresh sage leaves, torn
2 tablespoons toasted pine nuts
3-4 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1½ cups tiny-cubed butternut squash
1½ tablespoons unsalted butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon nutmeg
½ red onion, thinly sliced
(6 thin slices prosciutto, torn - leave out for vegetarian)
4 ounces parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled