Heat the oven to 190°C (Gas Mark 5 / 375°F).
Toss the diced butternut squash with a little oil and some salt and pepper, and spread in a single layer on a baking tray. Roast for around 30 minutes, tossing halfway, until soft and just starting to crisp up.
Meanwhile, lightly spray a baking tray with oil. Roll or stretch the pizza dough out to the size of the tray.
Spread the pesto over the pizza dough, and top with the grated cheese. Add the chopped Peppadew peppers, chopped kale, and the roasted butternut squash. Bake the pizza for around 30 minutes, or until the crust is crispy and the cheese is golden brown.