# What You Need:
→ Dough
01 - 1 pound pizza dough (store-bought or homemade)
02 - All-purpose flour, for dusting
→ Sauce
03 - 1/3 cup 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 shredded mozzarella cheese
09 - 1/2 cup 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 baby spinach, chopped
15 - 2 tablespoons corn kernels (optional)
16 - Olive oil, for brushing
# How To Make It:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Lightly dust a surface with flour and roll out pizza dough to approximately 1/4 inch (6 mm) thickness. Use a maple leaf-shaped cookie cutter about 4 inches (10 cm) wide to cut out 8 pieces. Arrange on the prepared baking sheet.
03 - Combine tomato sauce, maple syrup, minced garlic, dried oregano, salt, and pepper in a small bowl, stirring thoroughly.
04 - Spread a thin layer of the sauce over each dough leaf, then evenly sprinkle shredded mozzarella and cheddar cheeses atop each.
05 - Decorate each with thinly sliced red, yellow, and orange bell peppers, red onion, chopped baby spinach, and optional corn kernels to mimic autumn foliage.
06 - Lightly brush the edges of the dough with olive oil to promote browning.
07 - Bake for 13 to 15 minutes until cheeses are melted and bubbling, and crust edges achieve a golden-brown hue.
08 - Allow the mini pizzas to cool briefly before serving.
