In a large skillet over medium-low heat, pour in a couple of tablespoons of olive oil. Add finely sliced red onions, stirring them gently. Allow the onions to caramelize for 15-20 minutes.

While the onions are cooking, use a vegetable peeler to create long ribbons of butternut squash. Place these ribbons in a bowl, and drizzle with olive oil, salt, pepper, and finely chopped fresh sage leaves. Toss them together until well coated.

In the same skillet after the onions are done, add a little more olive oil and then minced garlic. Sauté for about 1 minute until fragrant, then stir in chopped Swiss chard.

Preheat your oven to between 475°F and 500°F. On a floured surface, roll out your pizza dough into a 12-inch round and transfer it onto a parchment-lined baking sheet.

Spread the creamy burrata cheese evenly over the rolled-out dough. Next, layer on the sautéed Swiss chard, followed by the caramelized onions and seasoned butternut squash ribbons.

Carefully place your assembled pizza on the preheated pizza stone or baking sheet. Bake for 7-8 minutes, or until the crust is golden brown and the cheese is bubbling.

Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Add a sprinkle of fresh arugula or rocket on top for a peppery finish.