Steam the squash until fork tender (~20-30 minutes). Drain well. Transfer to a bowl and mash with a potato masher. Add a pinch salt and pepper. Taste for seasoning and sweetness. If your squash is from early in the season, like mine was, add up to 1/2 t sugar to sweeten it up.

In a medium skillet on medium-high heat, heat the olive oil. Add the sage leaves so they lay flat and fry for a minute, flipping once. Transfer the leaves to a plate lined with paper towels.

Preheat oven to 425F with the pizza stone (if using) on the middle rack. Once the oven is ready, continue to heat the stone in the oven an additional 10 minutes to make sure it is fully heated.

Remove the pizza stone from the oven. Put the pizza crust on the stone. Layer, in order, the squash, sausage, cheese, and sage leaves. Finish with a light dusting of cinnamon. Put the stone with the pizza back in the oven and cook 10-12 minutes until cheese is melty and crust is toasty. Remove from the oven and serve!