Preheat oven to 400 F.

Toss butternut squash with ½ tablespoon of olive oil until lightly coated. Add salt and red pepper flakes (optional) to taste, and mix until evenly distributed.

Spread butternut squash in a single layer on a parchment paper lined baking sheet and place in oven. Bake until tender, about 15-20 minutes. Remove from oven. Once the butternut squash is done, set oven to 475 F (or, if using store bought pizza dough, follow those instructions on heat).

While butternut squash is baking, cook the pancetta on a pan on medium heat until crisp. Then, remove from heat.

Roll out pizza dough on floured surface to desired thickness. Move to a parchment paper lined baking sheet or pizza pan.

Coat pizza dough with 2 tablespoon olive oil, including the crust area. Then, spread garlic evenly over pizza dough, excluding crust.

Toss kale with ½ tablespoon olive oil until all of the kale is lightly coated, then mix in garlic powder.

Layer the kale, butternut squash, and pancetta onto the pizza. Top with burrata and asiago cheese

Bake until crust is golden brown, about 8-10 minutes (varies based on type of crust used/thickness).

Remove from oven, sprinkle with more red pepper flakes if desired, slice, and serve!