Preheat the oven to 500°F for one hour with a pizza stone or pizza peel in the oven (this is very important).

Heat a large skillet over medium heat. Add the chopped bacon and cook until starting to brown, about 3 minutes. Reduce heat to medium-low. Add the butter, onion, rosemary, and butternut squash to the skillet. Cook, tossing frequently until the onions are tender and slightly golden, about 5-7 minutes. It's OK if butternut squash is not super tender at this point, it will cook in the oven.

Meanwhile, roll out the dough into a thin 12-inch crust.

Place flour or semolina flour onto the pizza peel and spread evenly to prevent the dough from sticking. Transfer the dough onto the peel.

Drizzle olive oil over the entire pizza crust.

Top with grated pecorino and fontina cheese, butternut squash, onion, and bacon.

Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.

Remove from the oven when the crust is golden brown. Let cool and serve.