• Let the pizza dough proof for one hour at room temperature.
  
• While the dough proofs, heat the oil up in a medium pan over medium heat. Add in the onions and stir to coat in oil. Cook, stirring occasionally, until the onions are brown, soft and caramelized. You may need to turn down the heat half way through.
  
• Once the onions are almost done, stir in 1/2 tsp of the cinnamon and all of the ginger, nutmeg and allspice. Cook until done.
  
• Add in the pumpkin, milk, sugar, salt and remaining cinnamon and stir.
  
• Place the butter in a small sauce pan over medium heat. Cook, stirring frequently until it melts and starts to foam. When it starts to foam, stir it constantly until it turns golden brown.
  
• Once it's brown, immediately remove it from the heat and stir well into the sauce.
  
• Heat a large pan on medium high heat and sear the sliced sausage and both sides until browned, about 1-2 minutes per side.
  
• Heat just enough oil to cover the bottom of a small pan on high heat. Once hot, add in the sage leaves and cook until lightly browned, only about 1 minute. Transfer to a paper towel lined plate.
  

To assemble

• Heat your oven to 425-450°F (depending what your pizza dough says).
• Roll or stretch the dough to fit a pizza pan (you can roll the pizza dough on a large sheet of parchment paper and then put the parchment paper on then pizza pan to make it easier!)
  
• Spread the pumpkin sauce on the dough, leaving an inch or so around the sides for the crust.
  
• Spread the sausage on top, followed by the cheeses. Finish off with the sage (you can break them up a little if you want to spread them more evenly.)
  
• Bake in the center rack until the crust is brown and the cheese is melted, about 15-20 minutes.