Step 1

Preheat the oven to 450 F.

Step 2

Grease a 13-by-18-inch sheet pan with 1 tablespoon olive oil. Place the pizza dough in the center of the sheet pan, coat the dough with the remaining 1 tablespoon olive oil and cover the sheet pan with plastic wrap. Rest in a warm place for 30 minutes. Use your fingertips gently stretch the dough to fit the size of the baking sheet, pressing from the center outward. Cover the dough and rest for another 15 to 30 minutes until the dough has risen and bubbles have formed.

Step 3

Make the sauce: In a small saucepan, melt the butter over medium-low heat until bubbling, about 2 minutes. Whisk in the flour and stir continuously until no lumps remain. Add in one sprig of sage and cook for about 2 minutes, until the roux smells nutty and is light blonde in color. Pour in the heavy cream and whisk continuously until thickened and smooth, 2 to 3 minutes. Remove from heat and discard the sprig of sage. Stir in ½ cup Parmesan until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool.

Step 4

Assemble the pizza: Spread the sauce evenly over the dough, leaving a 1-inch thick border around the edge. Arrange the squash and red onion evenly over the sauce and season with the remaining salt. Dot the pizza with the sausage, ricotta and 8 sage leaves. Finish with the remaining 2 tablespoons of Parmesan and 1/4 teaspoon black pepper.

Step 5

Bake for 25 to 30 until the crust is golden brown and the sauce is bubbling. Cool for about 5 minutes before cutting into squares.