Begin by making the dough. Pour packet of yeast into a large bowl and add 1 cup of warm water as well as the honey. Let sit for 10 minutes or so or until a bubbly foam forms at the top. Then, add both flours, the sea salt, and olive oil, and stir to combine with a wooden spoon.

Then, take the dough out of the bowl onto a lightly floured surface, and knead for 5 to 6 minutes, until it is thoroughly combined and develops an elasticity.

Rub the inside of the bowl with a tablespoon or so of olive oil, and place the dough ball in the bowl, then rub a bit more olive oil on the top. Let sit in bowl, covered with a dish towel for 1-1 1/2 hours to rise. Dough should double in size after this time.

While waiting for the dough to rise, you can roast the squash and prepare all the toppings. Preheat oven to 425℉. Add the butternut to a large baking sheet and drizzle with a little olive oil. Sprinkle on the cinnamon, clove, allspice, nutmeg, salt, and pepper and toss. Roast for 20 minutes or until lightly golden and soft, tossing once during cooking.

While squash is roasting, make the caramelized onions. Preheat large skillet to medium/high heat and add 2 T. olive oil. Add onions and a pinch of salt and pepper and cook, stirring frequently for 20 minutes or so, until golden and caramelized. When they look about done, add the maple syrup and cook for 30 seconds to a minute, and remove from heat. Set aside in a separate bowl.

Use the same skillet to make the spinach. Quickly add another drizzle of olive oil and the garlic. Add the spinach and cook for a minute, until wilted. Set aside.

Lastly, make the sage. In a small skillet or saucepan, melt the butter over medium/high heat. Once it starts to sizzle, add the sage leaves and cook for a minute or so per side until slightly golden. Drain on paper towels.

Once dough has risen, raise oven temp to 450℉. Roll out the dough until it is about 1/4 inch thick, to fit the shape of your baking sheet or stone.

Sprinkle the cornmeal (maybe 1/2 T.) onto a large baking skeet or pizza stone, to ensure the dough wont stick and for extra crispiness. I also give the baking sheet a little spray of cooking spray. I do this to all of my pizzas, it’s a great trick!

Put rolled dough on baking sheet. Top with half of the fontina, then the onions, then the sauteéd spinach, then the butternut squash, the bacon, the remaining fontina, and the parm. Bake for 15 minutes or until golden and bubbly, and finish with balsamic glaze if using, and top with fried sage leaves. Devour!