Step 1

Preheat oven to 475- 500F. Pull pizza dough from the fridge and let rest on a floured parchment paper or sheet pan. Rice flour works great here, preventing sticking.

Step 2

In a skillet, saute the onion over medium-low heat until tender, fragrant, and caramelized, stirring occasionally- season with salt and pepper. Once the onions are done, set aside.

Step 3

At the same time, peel half of the butternut squash, then using the veggie peeler, make ribbons- you’ll want 1 cup thin “ribbons” ( loosely packed) per 12-inch pizza. Place the butternut ribbons in a bowl with a 5 sage leaves, then toss with olive oil, salt and pepper.

Step 4

In the same skillet, add a little more olive oil. Add the garlic. Saute until fragrant, then add the remaining chopped sage leaves. Saute 30 seconds and add the thinly sliced Swiss chard and wilt over low heat- stirring. If it’s a little dry, add a little splash of water. Cook until wilted, season with salt and pepper, and set aside.

Step 5

Roll out or stretch out the pizza dough as thinly as you can, leaving the edges a bit thicker if you like, into a 12-inch round or oval.  Brush the dough and edges with olive oil. Drain the burrata cheese and cut it in half. Scoop out the creamy center and spread this soft part over the base of the pizza dough. Sprinkle with nutmeg, salt and pepper, and half of the pecorino. I love the nutmeg here! Scatter the wilted chard mixture over top. Arrange the seasoned butternut ribbons, leaving some on their edges. Sprinkle with remaining pecorino. Break apart the outer shell of the burrata cheese and nestle pieces into the nooks and crannies, using as much or little as you like.

Step 6

Move to a pizza stone (or bake on a sheet pan) and bake until pizza is beautifully golden, bubbling and the dough is cooked through- 7-8 minutes. The middle should register around 195- 200F. Cut and enjoy!