Dissolve the sugar, yeast, and salt in the lukewarm water.
Add the flour, starting with 5 cups of flour. (adding more as necessary to make a soft, smooth dough)
Knead the dough with your hand for about 7 to 10 minutes until it's smooth and elastic.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let rise for 2 hours.
While the dough is rising, make the toppings. In a pan over medium heat, melt the butter and add the butternut squash. Stir until the squash is evenly coated in butter, then add the brown sugar and stir until the squash is coated with the sauce. Take off the heat, and set aside.
For the onion: peel the top layer, cut the onion in half. Starting with the first half, thinly slice the onion lengthwise (think caramelized onions). Repeat for the rest. Add the olive oil to a pan over medium heat and toss in the onions. Stir until the onions are soft. (about 10 minutes)
Gently deflate the dough and divide it into 6 pieces. Use a rolling pin to role each piece into a circle or oval (if you want a traditional flatbread).
Place the rounds onto parchment-lined baking sheets.
Preheat the oven to 450 degrees.
To assemble the pizza: brush the pizza round with olive oil. Sprinkle with mozzarella cheese, add the caramelized onion, and squash to the top. Bake for 15-20 minutes until golden brown.
(for freezing instructions check the notes section)
While the pizza is cooking, make the balsamic sauce. Microwave 1 tablespoon of fig sauce for 30 seconds. Stir in 1 tablespoon of balsamic vinegar.
After removing the pizza from the oven,