Butternut Squash Breakfast Pizza | Paula Deen

Ingredients

• 1½ cups ½-inch-diced peeled butternut squash
• 2 tablespoons Olive oil, divided
• 1 teaspoon Kosher salt, divided
• 2 sprigs fresh thyme
• All-purpose flour, for dusting
• 1 (16-ounce) bag deli pizza dough
• 1½ cups shredded low-moisture mozzarella cheese
• ¼ cup thinly sliced red onion
• 1 cup crumbled cooked pork sausage
• 4 medium eggs
• crushed red pepper, for garnish