Making Short Rib Butternut Squash Pizza with Sage Pistachio Pesto can be a fun and rewarding experience. Follow these steps to create your delicious pizza:

1. Prepare the Short Ribs: Season the short ribs with salt and pepper. In a large pan, sear the ribs over medium-high heat until browned on all sides.

2. Slow Cook the Ribs: Transfer the seared short ribs to a slow cooker. Add enough beef broth to cover the ribs. Cook on low for about 6-8 hours until the meat is tender and falls off the bone.

3. Cook the Butternut Squash: While the ribs are cooking, preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes or until tender and lightly caramelized.

4. Prepare the Pizza Dough: Roll out the pre-made pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet.

5. Assemble the Pizza: Spread the sage pistachio pesto evenly over the pizza dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the pesto.

6. Add the Toppings: Shred the cooked short ribs and distribute them evenly over the cheese. Add the roasted butternut squash and sprinkle the grated Parmesan cheese on top.

7. Bake the Pizza: Place the assembled pizza in the preheated oven. Bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbling.

8. Garnish and Serve: Once baked, remove the pizza from the oven. Drizzle with olive oil, garnish with fresh sage leaves, if desired, and allow it to cool slightly before slicing.