# What You'll Need:
→ Dough
01 - 1 pound (16 ounces) pizza dough (store-bought or homemade)
02 - All-purpose flour, for dusting
→ Sauce
03 - 1/3 cup (5.4 tablespoons) 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 ounces) shredded mozzarella cheese
09 - 1/2 cup (2.1 ounces) 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 ounce) baby spinach, chopped
15 - 2 tablespoons corn kernels (optional)
16 - Olive oil, for brushing
# Directions:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Lightly dust a work surface with flour. Roll out the pizza dough to approximately 1/4 inch (6 mm) thickness. Using a maple leaf-shaped cookie cutter about 4 inches (10 cm) wide, cut out eight shapes and transfer them to the prepared baking sheet.
03 - Combine tomato sauce, maple syrup, minced garlic, dried oregano, salt, and pepper in a small bowl; mix thoroughly.
04 - Spread a thin layer of the prepared sauce evenly over each dough leaf.
05 - Sprinkle shredded mozzarella and cheddar evenly on top of the sauce on each dough piece.
06 - Top with thinly sliced red, yellow, and orange bell peppers, red onion, chopped baby spinach, and optional corn kernels to create a colorful autumn foliage effect.
07 - Lightly brush the edges of each dough leaf with olive oil to enhance browning.
08 - Bake in the preheated oven for 13 to 15 minutes until the cheese is melted and bubbly and the edges are golden brown.
09 - Allow the mini pizzas to cool slightly on a wire rack before serving.
