Cook Pumpkin: In a large pan, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the cubed pumpkin, 1 cup of white Sauvignon Blanc wine, 2 sprigs of fresh rosemary, and 4-6 fresh sage leaves. Cook for about 15 minutes, until the pumpkin is tender and can be speared with a fork without falling apart. Remove the sage and rosemary and discard.

Caramelize Onions: While the pumpkin is cooking, caramelize the onions. Add the sliced onions to a large skillet and cook them for about 10 minutes until they're softened. Then, add 2 tablespoons of apple cider vinegar. Continue to cook until the onions are caramelized.

Preheat your oven to 450F.

Prepare Pizza Dough: Roll out your store-bought pizza crust on a floured surface to your desired shape and thickness.

Bake Pizza: Bake the pizza for 15 minutes for a ready-made crust or 25-30 minutes for a fresh crust, or until the cheese is all melty and gooey.

Crispy Sage: While the pizza's baking, fry more sage leaves in about ½ inch of olive oil in a small skillet over medium heat. Cook them for 30 seconds on each side. Once they're crispy, remove them from the pan.

Final Touch: After taking the pizza out of the oven, drizzle it with honey and add more shaved Parmesan. Top with crispy fried sage. Enjoy!