How to make it
To make the pizza dough: add the warm water, yeast, and honey to a large bowl. Mix everything together and let it sit for 10 minutes until foamy. Then add in the flour, salt and olive oil. Mix everything together until the dough comes together into a ball. Turn the dough out onto a surface and knead it until a smooth ball is formed. Add more flour if necessary. Grease a bowl with additional olive oil and place the dough into the bowl. Cover with a towel or plastic wrap and allow it to rise in a warm area for 1 ½ hour.
To make the butternut squash: preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Add the butternut squash, olive oil, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, Lee Kum Kee Chiu Chow Style Chili Oil, chili powder, salt, and pepper to a bowl. Toss the ingredients together until well combined then spread it out onto the prepared baking sheet. Bake it in the oven for 20-25 minutes or until the butternut squash is tender. Set it aside to cool.
Heat a pan over medium high heat. Add the bacon to the pan and cook on both sides until crispy and golden brown. Remove it from the pan and allow it to drain on a plate lined with paper towels. When the bacon has cooled, roughly chop it into bits.
Discard the bacon grease but leave 1 tablespoon of it in the pan. Heat the pan over medium high heat. Add in the onions and cook until translucent. Lower the heat to medium low and continue to cook the onions until they caramelize and become jammy. Remove them from the pan and allow them to cool.
Melt the 1 ½ tablespoons of butter in a pan over medium heat. When the butter is hot and melted add the sage leaves to the pan. Baste the leaves with the hot butter and cook until they have fried and are a light golden brown. Remove them from the pan and allow them to drain on paper towels. Set them aside for later.
When the dough has risen, preheat the oven to 400˚F. Grease a baking sheet with olive oil. Press down on the dough to release any air. Place the dough onto the greased baking sheet and flatten it out into a disc. Shape and stretch the dough into a circle 12 inches in diameter. Be sure to leave the outer edge a little thicker for the crust. Spread the 1 ½ Lee Kum Kee Chiu Chow Style Chili Oil on the pizza dough. Sprinkle half of the mozzarella cheese on top. Evenly distribute the roasted butternut squash, bacon, and caramelized onions on top of the pizza. Sprinkle the remaining mozzarella cheese on top. Bake the pizza in the oven for 20-25 minutes until the pizza dough is golden brown and cooked through. Remove the pizza from the oven and top with the fried sage leaves. Drizzle honey on top and slice into 8 pieces. Enjoy!