Creating your Short Rib Butternut Squash Pizza with Sage Pistachio Pesto can be simple if you follow these steps:

1. Prepare the Short Ribs: Season the short ribs with salt and pepper. In a heavy pot, sear the ribs on all sides until browned. Add enough water to cover the ribs and simmer for 2-3 hours until tender. Shred the meat and set aside.

2. Roast the Butternut Squash: Preheat your oven to 400°F (200°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 slightly caramelized.

3. Make the Pesto: In a food processor, combine basil, pistachios, Parmesan cheese, garlic, lemon juice, and a pinch of salt. While blending, slowly pour in the olive oil until smooth. Adjust seasoning as needed.

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

5. Assemble the Pizza: Spread a layer of ricotta cheese over the dough. Scatter the shredded short ribs and roasted butternut squash evenly on top. Sprinkle mozzarella and Parmesan cheese over the pizza.

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

7. Add the Pesto: Once out of the oven, drizzle the sage pistachio pesto over the pizza and garnish with fresh sage leaves.

8. Slice and Serve: Let the pizza cool for a few minutes before slicing into generous pieces.