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
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.