Cut delcata squash in half and remove seeds.  Cut into 1/4-inch slices.  Place on a lightly oiled baking sheet and bake for 8-10 minutes or until beginning to brown.  Set aside.

Wash and dry sage leaves.  Heat a small skillet with 2 tablespoons oil.  Add leaves and cook for 8-10 seconds or until crispy.  Set aside 5-7 whole leaves for garnish.  Chop remaining leaves. Set aside.

Preheat oven and pizza stone or steel to 550F degrees.  

On a lightly floured surface gently shape dough into a 12-14 inch circle.  Place dough on a floured pizza peel.  

Drizzle with olive oil and gently spread with the back of a spoon.  Sprinkle with a tablespoon of chopped crispy sage.  Pinch off pieces of burrata cheese and and drop onto pizza dough. Layer with roasted delicata squash and hazelnuts.  

Gently slide pizza onto heated stone or steel.  Bake for 10-12 minutes or until golden brown and cheese is bubbly.