Preheat oven to 200°C. Peel and cut half a butternut squash into chunks.
Place butternut squash into a large mixing bowl with the olive oil, rosemary, salt and pepper and mix with your hands until completely coated. Place in the oven on a parchment lined baking tray and roast for 30-40 mins or until it starts to caramelise (but remember it will cook more while the pizza is cooking).
In the meantime cook the pancetta in a skillet on a medium heat until browned, then set aside and turn the heat off. Melt the butter and stir in the crushed garlic cloves.
Roll out the dough into a circle then place into the skillet. shape around the edges of the skillet, forming a thicker crust with your hands. Use a pastry brush to spread half the garlic butter all over the dough.
Add half the pancetta, parmesan, chilli flakes and butternut squash then place on the hob over a high heat for 3-5 minutes to form a crust on the bottom of the pizza then put in the oven for about 18-20 mins or until golden brown.
Remove from the oven and top with half the rocket. Repeat with the second pizza.