Preheat oven to 450F.

Peel and dice pumpkin; toss with oil salt and pepper.

Place on a nonstick foil lined baking sheet and roast for 45 minutes, turning occasionally.

Melt butter in a small skillet and add flour and salt, whisking into a roux.

Add milk all at once and stir until thickened, then remove from heat and add cheese.

Continue stirring until smooth.

Cook bacon until crisp, then drain.

While bacon fat is heated, add sage leaves to pan and cook for a minute or so or until they crisp up, then drain on paper toweling.

Press out pizza dough onto a parchment paper lined pizza peel.

Top with shredded fontina cheese, then arrange the sliced mozzarella on the dough.

Sprinkle with cooked bacon, roasted garlic cloves and roasted diced pumpkin.

Sprinkle with marjoram.

Bake pizza on the lowest oven rack on a heated pizza stone 12-15 minutes or until browned as you prefer.

You can place pizza under a broiler briefly to brown the top if you choose.

Garnish pizza with fried sage leaves.