Pizza with pumpkin and cheese

Ingredients:

• 2 tbsp olive oil + extra for greasing the pumpkin
• Half a large onion, thinly sliced
• 0.5 tsp ground sage
• 450 gr. pizza dough, homemade or store-bought
• 0.5 cup whole milk ricotta
• 0.5 cups Parmesan shavings + extra for serving
• 90 g butternut squash, peeled and cut into long slices with a vegetable peeler
• 1 cup arugula
• 1 teaspoon lemon juice
• Red pepper flakes, for sprinkling

Preparation:

1. Heat olive oil in a skillet over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until caramelized, 30–40 minutes. Add the sage and cook for another 2 minutes.
2. Meanwhile, place a pizza stone on the bottom rack of the oven and preheat the oven to 260°C (if you don't have a pizza stone, use an upside-down baking sheet).
3. Using a parchment-lined pizza peel or the back of a baking sheet, stretch half the dough into a 25cm circle. Top with half the ricotta, half the Parmesan, a good pinch of salt and a little black pepper, half the onion, and half the pumpkin pieces. Brush the pumpkin with a thin layer of olive oil and season with salt and pepper.
4. Place the pizza on a pizza stone (or preheated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the remaining toppings on the other half of the dough.
5. While the pizza is baking, drizzle the arugula with lemon juice, sprinkle with a pinch of salt, and season with pepper. Top the pizza with the arugula salad and sprinkle with shaved Parmesan and crushed red pepper.