Fall Harvest Pan Pizza

• 1 pound pizza dough

• 4 cloves garlic, finely grated

• 3 tablespoons extra-virgin olive oil, plus more for coating and drizzling

• Salt

• 1 ½ cups shredded mozzarella

• 1 cup grated Parmesan

• 1 cup thinly sliced butternut squash

• 1 cup thinly sliced wild mushrooms

• 1 cup thinly sliced brussels sprouts

• 2 tablespoons chopped fresh sage

• 1 tablespoon balsamic vinegar

• Preheat the oven to 425°F

• Line a baking sheet with parchment paper and coat the parchment in oil.

• Roll the pizza dough into a large rectangle about 12 x 14 inches.

• Mix the grated garlic with 2 tablespoons of olive oil and salt.

• Spread the garlic paste over the top of the pizza dough (no need to be perfect).

• Sprinkle evenly with the cheeses.

• Toss the vegetables with 1 tablespoon olive oil, 1 tablespoon sage, a pinch of salt, and the balsamic.

• Scatter evenly over the pizza, then bake the pizza until the crust is deeply browned and the veggies are tender, about 35 minutes.

• Top the pizza with 1 tablespoon of chopped fresh sage and a drizzle of olive oil right when it comes out of the oven.

This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.