On the stove, heat a large pan over medium heat. Add the butter and olive oil. Let the butter melt, stirring occasionally. Keep cooking while stirring occasionally until the butter begins to smell nutty and browns. Then add the onion, crushed garlic, sugar, and salt and pepper. Cook the onions for about 30 minutes, stirring regularly until the onions reduce in volume by more than half and turn a caramel color. About 90 seconds prior to the end of cooking the onions, add in the sage and rosemary and thyme. Remove from pan and set aside.

In the same pan after removing onions, add an additional tbs of olive oil. Pour in the pumpkin puree and stir in half and half and Parmesan cheese. Stir until combined. Season with 4 cloves of crushed garlic, salt and pepper to taste and one chopped sage leaf. Let cook until warm.

While the sauce is warming, toss the nuts with olive oil, salt, and pepper. Spread evenly over a cookie sheet and bake in a 425 oven for 2 minutes.

In a small bowl, toss kale with olive oil, salt and pepper.

Spread the dough out thinly on a pizza pan or pizza stone. Spoon on the sauce, top with mozzarella and shredded parmesan cheese. Spoon on onions, spreading evenly then sprinkle on kale. Bake for approximately 6-8 minutes or until crust is golden brown, cheese is melted, and kale is crisp. Remove from oven and sprinkle on pine nuts. Serve hot and enjoy.