• Preheat the oven to 450 degrees Fahrenheit.

How to make the pizza sauce

• This sauce yields enough for one 12" pizza. If you plan on making more than one pizza, use the recipe multiplier on the recipe card to double or triple the recipe.
• Melt the butter in a medium skillet over medium heat. Once the butter is melted, add the flour and stir for about one minute or until golden. Stir in the warm half-and-half and whisk until creamy and bubbling. Add the grated Parmesan cheese and whisk until the cheese is melted.
• Add the pumpkin puree, rosemary, sage, pepper, garlic powder, salt, and pinch of nutmeg. Stir until thoroughly blended and the sauce is smooth. The sauce should have the consistency of an Alfredo pasta sauce.

How to assemble and bake the pizza

• Stretch the pizza dough and prepare it according to package directions. Once the pizza dough is stretched, spoon the Pumpkin Cream Sauce to the edges of the dough. Add about two-thirds of the fresh Mozzarella cheese pieces, the shredded Fontina, grated Parmesan cheese, and six fresh sage leaves.
• Baking times will vary depending on your choice of baking method. For this pizza, I used a copper mat and baked for 12-15 minutes. For help with baking times, check out my post with all the tips and tricks for making homemade pizza and pan pizza.
• The Pumpkin Pizza with Prosciutto and Sage will be fully baked when the crust puffs, the cheese is bubbly and is golden brown.
• Remove from the oven and place on a platter or cutting board.

How to finish assembling the Pizza

• Now that the pizza is baked, golden, and perfect, top it with slices of Prosciutto, the remaining pieces of fresh Mozzarella, and six fresh Sage leaves.
• And now, for the final flourish, a drizzle of honey or hot honey, grated Parmesan cheese, and crushed red pepper flakes.