Start off by making the dough. Place the flour, salt and yeast in a large bowl (or bowl of a stand mixer with dough hook attachment) and mix together with a wooden spoon to combine.
Add the lukewarm water and bring together, then tip out onto a clean surface and knead for about 10 minutes, until smooth and elastic (or use a dough hook on a medium speed for around 5 minutes). Transfer the dough to a lightly oiled bowl and cover with oiled cling film or a damp, clean tea towel. Leave to prove for 1-1.5 hours or until at least doubled in size.
Preheat the oven to 190c. While the dough is proving prepare the toppings. Toss the pumpkin in the nutmeg, fennel seeds, a little oil and some oil. Spread out onto a baking tray in an even layer and roast for 20-25 minutes or until tender, then set aside.
Meanwhile, heat some oil in a frying pan and add the onion. Cook until very soft, then add the crumbled up sausage, stirring occasionally until it’s cooked through. Add the chilli, garlic and half the chopped sage and season well. Cook for a further couple of minutes then set aside
Once the dough is ready, knock back by punching down the centre. Split the dough into two and shape into balls. Cover with a damp tea towel
Heat your grill to 200c or higher. Heat a little oil in a large frying pan over a medium/high heat. Take your first ball of dough and, working quickly, stretch to the size of the pan, leaving the edges a little thicker than the centre. Place into the hot pan, stretching a little more and re-adjusting if necessary
Add half of the toppings, starting with the torn mozzarella, followed by the onion mix, the pumpkin pieces
Cook in the pan until the base is golden brown and crisp (around 3-4 minutes) then drizzle over a little more oil and transfer to the grill and continue to cook for around 5 minutes or until the dough is golden and cooked through and the toppings are nicely caramelised
To finish, garnish with the remaining sage. Repeat the process with the remaining dough and toppings.