1: Preheat the oven, aiming for 220 °C (425 °F) on your baking stone.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2: Peel the squash and cut it into 1-inch (2.5 centimetre) cubes and remove the seeds.

Toss with olive oil and salt, then place on a dual-sided grizzler plate (or other cast-iron dish) and roast until the squash is soft and beginning to brown, about 35 minutes. Remove from the oven, place in a bowl and set aside.

3: Add the butter and the cream into a small saucepan over medium heat, stirring occasionally until the butter has melted, about 1 minute.

Remove from the heat and add the mixture to the roasted butternut squash. 

4: Put the squash into a blender and blend until smooth.

Carefully pour the purée into a bowl and set aside. 

Tip: You can make this prior to the day of cooking, as it will keep for 3 days in the fridge.

5: Pick the sage off the stems and set aside.

Heat 100 grams of olive oil in a shallow pot over medium-high heat. When the oil reaches about 175 °C (350 °F) degrees, place the sage (one leaf at a time) into the pot. Fry the sage until crispy, about 15 to 30 seconds. 

Tip: Be sure to have enough oil in the pot so your herbs are not touching the bottom and place each leaf away from you to avoid splatter.

6: Once cooked, remove the leaves carefully with a slotted spoon or strainer; leave the leaves to dry and cool on a plate covered with a paper towel.

7: Drain the ricotta.

Place it in a bowl and add the black pepper and salt to taste.

8: Whip lightly with a fork until blended.

Set aside, or place it in a piping bag for topping the pizza after it’s cooked. 

9: Raise the temperature of your oven, aiming for 450 °C (850 °F) on the baking stone.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

10: Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base, and then keep your dough on the countertop, or lay the stretched dough over your lightly-floured pizza peel.

11: With the back of a spoon, evenly spread about 100 grams of squash purée over the dough.

(Note: When spreading the purée, the pressure may cause the dough to stick to the surface. To avoid this, gently pull at its edges to give it a little pop.) Add ¼ of the mozzarella. 

12: Launch your pizza into the oven.

Cook your pizza for 60 to 90 seconds, turning every 20 seconds or so with a pizza peel to ensure an even cook.

13: Remove the pizza from the oven.

If using a piping bag, squeeze out little florets onto each slice and one in the middle for a total of 7. You can also add the ricotta using a spoon (about 60 grams per pizza). 

14: Add a fried sage leaf to each slice (6 leaves or more if you want a more robust flavour).

15: Slice, serve and enjoy!

Repeat the steps for the remaining pizzas.