Fall pizza with sausage and squash

Ahead of time (suggested)

1. Preheat oven to 400F/200C. Peel and de-seed the squash and cut into small chunks. Put in a small oven dish in a single layer and toss with around half the oil. Roast for approx 30 minutes until tender and just starting to brown. Set aside (can be cooled and stored in fridge overnight).
2. Cook the sausage as you prefer - broil/grill/pan fry until cooked through. Set aside and slice in medium slices. 
3. Thinly slice the onion and fry in a small skillet in the remaining olive oil until soft and just starting to brown. Set aside. 

When ready to cook

1. Preheat oven to 425F/220C. Line a large baking sheet with parchment paper. 
2. Flatten out the pizza dough and spread out as thinly as you can on the parchment. Top with the tomato sauce leaving a thin edge without sauce.
3. Top the tomato sauce with the cooked onions, roasted squash and sausage slices, spreading them out evenly. Slice up the mozzarella and dot over the pizza. 
4. Sprinkle over the cranberries and then top with the parmesan/pecorino. Bake for approximately 20 minutes in the middle of the oven until the crust is golden brown.