# Ingredient List:
→ Dough
01 - 1 pound (16 oz) pizza dough, store-bought or homemade
02 - All-purpose flour, for dusting
→ Sauce
03 - 1/3 cup (2.7 fl oz) tomato sauce
04 - 1 tablespoon pure maple syrup
05 - 1 clove garlic, minced
06 - 1/2 teaspoon dried oregano
07 - Salt and pepper, to taste
→ Toppings
08 - 1 cup (3.5 oz) shredded mozzarella cheese
09 - 1/2 cup (2.1 oz) shredded cheddar cheese
10 - 1/2 small red bell pepper, thinly sliced
11 - 1/2 small yellow bell pepper, thinly sliced
12 - 1/2 small orange bell pepper, thinly sliced
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup (1 oz) baby spinach, chopped
15 - 2 tablespoons corn kernels (optional)
16 - Olive oil, for brushing
# Directions:
01 - Set the oven to 425°F. Line a baking sheet with parchment paper.
02 - Roll out dough on a floured surface to 1/4 inch thickness. Cut 8 maple leaf shapes using a 4-inch cookie cutter and place them on the baking sheet.
03 - Combine tomato sauce, maple syrup, minced garlic, oregano, salt, and pepper in a small bowl and mix well.
04 - Spread a thin layer of sauce on each dough leaf.
05 - Evenly sprinkle shredded mozzarella and cheddar cheese over the sauce.
06 - Distribute bell peppers, red onion, spinach, and corn kernels atop the cheese to resemble autumn foliage.
07 - Lightly brush the edges of each dough leaf with olive oil to enhance browning.
08 - Bake for 13 to 15 minutes until cheese bubbles and edges turn golden brown.
09 - Allow the mini pizzas to cool briefly before serving.
