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If using a pizza stone, preheat it in the oven at 450F (230C) for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
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For the crust:
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If youre using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal.
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Add the dough and form it into a large circle by dimpling it with your fingertips.
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Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter.
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Set it cornmeal side down on the peel.
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To use fresh dough on a pizza tray or a large baking sheet, coat the tray or baking sheet lightly with nonstick spray.
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Lay the dough on the baking sheet and dimple it with your fingertips then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet.
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If youre using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.
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Heat a large skillet over medium heat, then add the oil.
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Stir in the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 22 to 26 minutes.
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Meanwhile, whisk the squash puree, sage, nutmeg, salt and pepper in a medium bowl until uniform.
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Spread the mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.
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Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts all over the pie.
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Transfer the pizza to the very hot stone, or put the tray or baking sheet in the oven.
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Bake until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, about 17 minutes.
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Check fresh dough occasionally to prick any air bubbles that may arise so youll have an even crust.
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Cool for 5 minutes on a wire rack, if in a pizza ban or baking sheet, cool for 1 minute, then transfer onto a wire rack to maintain the crunchiness of the bottom.
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Slice and serve warm.
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Make 4 main dish servings or 8 appetizer servings.
