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1
Preheat pizza stone or oven.
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2
If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit 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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3
Prepare the crust.
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4
If youre using fresh dough on a pizza stone, dust it lightly with cornmeal.
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5
Add the dough and form it into a large circle by dimpling it with your fingertips.
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6
Shape it by slowly turning it by its edge until the circle is about 14 inches in diameter.
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7
Set it cornmeal side down.
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8
To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray.
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9
Lay the dough on the baking sheet and press it until it forms a circle about 14 inches in diameter on the pizza tray.
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10
If youre using a prebaked crust, place it on a cornmeal-dusted pizza stone or a large baking sheet.
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11
Heat a large skillet over medium heat with the oil.
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12
Add the onion slices, reduce the heat to very low and cook, stirring often, until soft and golden, 20 to 25 minutes.
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13
Meanwhile, stir the squash puree, sage, nutmeg, salt and pepper in a medium bowl until uniform.
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14
Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.
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15
Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie.
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16
Slide the pizza onto its tray or baking sheet.
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17
Bake until the crust is golden and somewhat firm to the touch, 16 to 18 minutes.
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18
Check fresh dough occasionally to prick any air bubbles that may arise so youll have an even crust on the pie.
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19
Cool for 5 minutes before slicing.
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20
If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.
