# Components:
→ Dough
01 - 450 grams pizza dough, store-bought or homemade
02 - All-purpose flour, for dusting
→ Sauce
03 - 80 milliliters tomato sauce
04 - 15 milliliters pure maple syrup
05 - 1 clove garlic, minced
06 - 2.5 milliliters dried oregano
07 - Salt and pepper, to taste
→ Toppings
08 - 100 grams shredded mozzarella cheese
09 - 60 grams 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 - 30 grams baby spinach, chopped
15 - 2 tablespoons corn kernels (optional)
16 - Olive oil, for brushing
# Method:
01 - Preheat the oven to 220 degrees Celsius and line a baking sheet with parchment paper.
02 - On a floured surface, roll out the pizza dough to approximately 6 millimeters thickness. Use a maple leaf-shaped cookie cutter about 10 centimeters wide to cut out eight pieces. Transfer these shapes onto the prepared baking sheet.
03 - Combine tomato sauce, maple syrup, garlic, oregano, salt, and pepper in a small bowl, mixing thoroughly.
04 - Spread a thin layer of the prepared sauce evenly over each dough leaf.
05 - Sprinkle shredded mozzarella and cheddar cheeses over the sauce on each piece.
06 - Top with thinly sliced bell peppers, red onion, chopped spinach, and corn kernels to create a vibrant autumn-inspired presentation.
07 - Lightly brush the edges of each dough piece with olive oil to promote browning.
08 - Bake the mini pizzas in the preheated oven for 13 to 15 minutes until the cheese is bubbly and the dough edges turn golden brown.
09 - Remove from oven and let the mini pizzas cool slightly before serving.
