Mushrooms. Onions and Garlic

• In a skillet, saute garlic and onions until translucent.
• Add sliced mushrooms and cook until mushrooms are browned.
• Use a small amount of vegetable broth or water if the mushrooms begin to stick.
• Saute until any liquid dissipates; remove from heat and allow to cool.
• In the meantime, roll out the dough.
• If using frozen dough, place it in the refrigerator overnight to thaw.
• To quickly thaw the dough, leave it out on the counter for about an hour until thawed.
• Lay a piece of parchment paper the size of a large baking sheet pan on a flat surface.
• Roll the dough on the parchment paper. You may need a small amount of flour for the rolling pin or if you experience any sticking.
• Roll out the dough thin, less than ⅛ inch evenly across.
• Although the dough does not need to be perfectly rectangular, make it equal on both ends and sides, even if misshaped.
• Spoon the pizza sauce evenly over the dough base, making sure a thin layer covers the entire area.
• Then, spread the mushroom, garlic, onions mixture (now cool) evenly across the sauce layer.
• Next, add sun-dried tomatoes, again sprinkling evenly across the surface.
• Add whole basil leaves over the surface and sprinkle generously with vegan parmesan cheese.
• Now, tightly roll the dough evenly toward you, keeping the ingredients inside the dough.
• Using the parchment paper underneath, roll the cylinder, covering the dough.
• Fold at both ends to avoid any moisture getting into the tube.
• Place the wrapped pizza pinwheel dough in the refrigerator until it is firm again.
• Preheat the oven to 375 degrees.
• Unroll the dough's cylinder, use a sharp knife, and cut the now firm dough into one-inch slices.
• With the same parchment paper, line a baking sheet, and place each pizza pinwheel piece an inch apart.
• Bake for 35 minutes
• Serve with extra pizza sauce or vegan ranch for dipping.