- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed with a press
- 1/4 teaspoon fine sea salt
- All-purpose flour, for rolling dough
- 1 pound whole wheat pizza dough, defrosted, if frozen
- 1 Granny Smith apple, halved and thinly sliced
- 1 Bartlett pear, halved, cored and thinly sliced
- 1 cup thinly sliced Yukon Gold potatoes, (from about 2 or 3 potatoes)
- 1 cup thinly sliced butternut squash
- 1 cup red grapes, halved
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter. If the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large baking sheet; reshape dough as needed.
Preheat the oven to 400°F and place a rack in the lowest position of the oven. Brush dough with 1 tablespoon cooked garlic-oil mixture. Spread sliced apple, pear, potatoes and butternut squash in concentric circles, leaving a 1-inch border. Brush entire surface with remaining oil. Bake until dough is browned and crispy and potatoes and squash are tender, about 20 minutes. Add grapes and bake until grapes just start to soften, about 10 minutes longer. Let cool for 5 minutes; slice and serve.
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