Squash, Leek & Bacon Pizza with Crispy Sage

Olive oil

large leek, washed well, white part and light green part, cut in half and finely sliced

wine

water or stock


½ teaspoon salt

small delicata squash, ends trimmed, cut in half lengthwise, and seeds scooped out (no need to peel it)

fresh mozzarella in small pieces (a little less than ¼ cup)

slices cooked bacon, cut into one-inch pieces

sage leaves

Stonefire artisan pizza crust

freshly grated Parmesan cheese