Balsamic Butternut and Brussels Sprouts Flatbread Pizza
[Vegan]

To Make the Shiitake Bacon:

1. Preheat oven to 250°F.
2. Slice the mushrooms, coat in all the ingredients and bake in the oven for 30 minutes. Rotate the mushrooms halfway through cooking time. Mushrooms should be crispy, not hard.

To Make the Vegetables:

1. Preheat the oven to 425°F. In a small bowl, whisk together 2 tablespoons olive oil, 1/2 teaspoon chili powder, cinnamon, maple syrup, and a pinch of salt and pepper. Spread the butternut squash out in a single layer on one or two baking sheets. Drizzle the olive oil mixture over and toss well to coat. Roast until vegetables are tender, 20-25 minutes, stirring it halfway through. Remove and set aside.
2. Defrost the dough and lay out on a lightly floured counter. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.
3. Coat the dough with olive oil mixture. Add the roasted butternut squash, shredded kale and Brussels sprouts, and vegan Parmesan. Bake the pizza for 20-25 minutes or until cheese is melted and dough is slightly browned. Remove from the oven and top with sage, Shiitake bacon, cranberries, and balsamic glaze.

To Make the Balsamic Glaze:

1. Combine all the ingredients in a pan over medium/high heat. Cook for 5-7 minutes. Cook for 1 minutes on high, Let it bubble, then reduce to a simmer will thicken, and set aside.