Preheat oven to 425 degrees F and line a large baking sheet with foil.  Place butternut squash and onion on foil, then drizzle with oil and vinegar.  Sprinkle with sage and salt, then toss to coat. Roast for 25 minutes, until squash is golden brown.

Divide dough into six pieces and roll each as thin as possible on a lightly floured board.  Place on two parchment-lined baking sheets and brush lightly with olive oil. Top dough with equal amounts of cheeses, vegetables and bacon. Bake for 10-12 minutes, until crust is lightly browned.

While pizzettes are cooking, toss together oil, vinegar, salt and pepper in a medium bowl.  Add arugula and prunes, then toss well to coat. Top with prune mixture, then garnish with basil and Parmesan.