Making Short Rib Butternut Squash Pizza with Sage Pistachio Pesto is straightforward if you follow these steps:

1. Prepare the Short Ribs: Season the short ribs with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes.
2. Cook the Short Ribs: Add enough water to cover the ribs and bring to a simmer. Cover and cook on low heat for 1.5 hours, or until the meat is tender and falls off the bone. Remove from heat and shred the meat, discarding the bones.
3. Prepare the Butternut Squash: While the ribs are cooking, preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
4. Make the Sage Pistachio Pesto: In a food processor, combine basil, pistachios, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
5. Assemble the Pizza: Roll out the pizza crust on a floured surface. Place it on a baking sheet or pizza stone. Spread a generous amount of sage pistachio pesto over the crust. Layer shredded short ribs and roasted butternut squash on top. Sprinkle with mozzarella and Parmesan cheese.
6. Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
7. Garnish: Once baked, remove the pizza from the oven. Let it cool for 5 minutes before garnishing with fresh sage leaves.
8. Slice and Enjoy: Cut the pizza into slices and serve hot.

Following these steps will guide you in creating a delicious Short Rib Butternut Squash Pizza that’s worthy of any occasion.