Preheat your oven to 425°F (220°C).

Dice the butternut squash, halve the Brussels sprouts, and slice the red onions. Toss them with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast for about 25 minutes, stirring halfway through.

Roll the pizza dough on a flour-dusted surface into a 12-inch circle.

Transfer the rolled-out dough to a preheated pizza stone. Spread mozzarella evenly over it.

Layer the roasted vegetables over the mozzarella and sprinkle with fresh herbs.

Bake the assembled pizza for an additional 10 to 15 minutes until the crust is golden brown.

Allow the pizza to cool for a couple of minutes, then slice into wedges.