To make the pesto, rinse sage and spinach and drain, but do not dry. Add almonds and garlic to a food processor and finely grind. Add sage, spinach, cheese, ¼ cup of oil, and salt and pepper; purée. Continue to blend, pouring in remaining oil, until pesto is smooth. Taste and adjust seasoning as needed.

On a lightly floured surface, roll out dough to make a 12 to 14-inch circle. Place on a pizza peel sprinkled with cornmeal. Spread pesto evenly over the dough. Top with squash, tomatoes and chicken. Sprinkle goat cheese over the surface. Bake at 500°F until the edges are golden and the cheese is bubbling, about 10 minutes.

Remove the pizza from the oven and let it cool on a wire rack for a few minutes to maintain a crisp crust. Drizzle the sour cream over the surface, then slice and serve immediately.

Almond Pesto
5 large leaves of fresh sage
½ cup baby spinach
¼ cup sliced almonds, toasted
1 garlic clove, peeled
¼ cup grated Parmesan cheese
¹/³ cup olive oil
Salt and freshly ground pepper
12 ounces prepared pizza dough Cornmeal
¾ cup sliced yellow squash
½ cup halved cherry tomatoes
½ cup shredded cooked chicken
1 ½ to 2 ounces goat cheese, crumbled
2 or 3 tablespoons sour cream