• Preheat oven to 425 degrees.

Prepare Squash:

• Coat a large baking sheet with nonstick spray.
• Place butternut squash on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; mix well.
• Roast squash for 30 minutes or until browned, flipping every 10 minutes.
• Remove from oven and set aside.

Prepare Shallots:

• While squash is roasting, heat 2 teaspoons olive oil in a medium skillet over medium heat.
• Add shallots and cook, stirring occasionally, until caramelized and deep brown.
• Season to taste with salt and pepper. Set aside.
  

Prepare Pizzas:

• Spray a large baking sheet lightly with nonstick spray.
• Divide dough into 12 equal pieces and place on baking sheet. Press each piece of dough into a round about 2 to 3 inches in diameter.
• Bakes rounds until golden on bottom, about 5 to 7 minutes.
• Remove rounds from oven and flip over (the bottom side should face up).
• Top each round with shallots, squash, and Gorgonzola (layered in that order).
• Return pizzas to oven and bake until cheese is melted and bottoms are golden, another 5 to 7 minutes.
• While pizzas are cooking, melt butter in a skillet over medium heat.
• Add sage leaves to butter and cook until crisp, 1 to 2 minutes.
  
• Remove leaves from pan and place on a paper towel lined plate. Sprinkle sage lightly with salt.
• When pizzas are ready, remove from oven and top with sage leaves.
  
• Serve immediately. Enjoy!