Preheat oven to 400°F. In a medium bowl toss butternut squash in oil and 2 teaspoons Lawry's Chipotle Cinnamon Rub. Transfer to a parchment lined sheet tray and spread out in an even layer. Roast until squah is cooked through and just starting to brown, about 6-8 minutes.
In a small skillet, melt butter with remaining teaspoon of Chipotle Cinnamon Rub and sage. Continue cooking, swirling consistantly, until butter has browned (should have a nutty aroma). Remove skillet from heat. Remove sage leaves onto a towel and reserve.
Sprinkle flour or cornmeal on the back of a full sheet tray (this is to make sliding the pizza directly onto the rack of the oven easier). If using fresh dough, stretch to desired size. Place dough/crust on the back of the floured sheet tray. Using a silicon brush, spread brown butter over entire pizza. Sprinkle with cheeses, roasted butternut squash and pepitas.
Slide pizza onto a middle rack in the preheated oven. Bake until cheese is bubbling and starting to brown, about 10 minutes. Use tongs and a spatula to slide pizza onto large cutting board or sheet tray.
Decoratively garnish pizza with fried sage leaves. Slice and serve hot.