1. Preheat your oven to 400 F (200 C). In a medium bowl, combine the diced butternut squash, broccoli florets, sliced red onion, and chopped bell pepper. Drizzle with olive oil, sprinkle with dried thyme, garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

2. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender-crisp and slightly caramelized at the edges.

3. While the vegetables are roasting, place your store-bought sourdough pizza crust on a pizza pan or a large baking sheet. If your crust requires pre-baking, follow the package instructions for that step before adding toppings.

4. Spread the pizza sauce evenly over the sourdough crust, leaving a small border for the crust.

5. Sprinkle about half of the mozzarella and provolone cheese blend over the sauce.

6. Evenly distribute the roasted fall vegetables over the cheese layer.

7. Sprinkle the remaining mozzarella and provolone cheese over the vegetables.

8. Bake the pizza in the preheated 400 F (200 C) oven for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly with some slightly browned spots. If desired, garnish with fresh parsley or basil before serving.