Pizza with butternut squash and soppressata

Ingredients:

• 1/2 small butternut squash, peeled, seeded and thinly sliced ​​crosswise
• 450 g of pizza dough at room temperature
• 1.5 cups coarsely grated Four Italian Cheeses (about 170g) (you can grate your own provolone, mozzarella, parmesan, and pecorino romano)
• 85 g thinly sliced ​​soppressata
• 2 tablespoons coarsely chopped parsley leaves
• 12-16 torn sage leaves
• 1 tbsp olive oil, plus a little more
• 1 teaspoon balsamic vinegar
• 1/4 tsp red pepper flakes
• Salt
• 2 teaspoons of honey

Preparation:

1. Adjust oven racks in the middle and bottom thirds of the oven and place an inverted baking sheet or pizza stone on the middle rack. Preheat oven to 450°F (245°C). In another baking sheet, toss the squash, olive oil, honey, balsamic vinegar, red pepper flakes, and 1/2 teaspoon salt. Spread them in a single layer. Bake on the bottom rack until lightly browned and tender, about 10 minutes.
2. On a floured surface, stretch the dough into a 30x40 cm rectangle. Transfer it to a piece of parchment paper. Top with the roasted pumpkin, sage, cheese, and soppressata. Slide the pizza (on the parchment) onto a hot baking sheet or pizza stone.
   
   Bake until the cheese is bubbling and the crust is golden brown, 10-12 minutes. Transfer the pizza to a cutting board, sprinkle with parsley, drizzle with olive oil, and cut into slices.