Stepwise Instructions:

• Step 1: Prepare the Pizza Dough. Start by preheating your oven to 475°F (245°C). If using store-bought dough, allow it to come to room temperature for easier stretching. If making homemade dough, follow your recipe and allow it to rise.
• Step 2: Caramelize the Onions. In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Once heated, add the thinly sliced yellow onion with a pinch of kosher salt. Cook for about 15-20 minutes, stirring occasionally until the onions are golden brown and caramelized. Remove from heat and set aside.
• Step 3: Sauté the Kale. In the same skillet, add the shredded Tuscan kale. Sauté for about 3-5 minutes until wilted and slightly crispy. Season with salt and pepper, then remove from the heat.
• Step 4: Assemble the Pizza. On a floured surface, stretch or roll out your pizza dough into a 12-inch round. Transfer it to a baking sheet or pizza stone. Spread the crème fraîche over the base, followed by the caramelized onions, sautéed kale, and butternut squash ribbons.
• Step 5: Add Cheese and Seasonings. Sprinkle the shredded fontina cheese over the top, followed by torn buffalo mozzarella. Add the chopped fresh sage, crushed red pepper flakes, and drizzle the honey over the pizza for a touch of sweetness.
• Step 6: Bake the Pizza. Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
• Step 7: Finish and Serve. Once baked, remove the pizza from the oven and let it cool for a minute. Top with fresh pomegranate arils, a sprinkle of toasted sesame seeds, and an additional drizzle of honey if desired.