Roasted Mushroom and Kale Pizzette Recipe – Giadzy

Name: Roasted Mushroom and Kale Pizzette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 8 ounces button mushrooms (stemmed and sliced); 1 teaspoon extra-virgin olive oil (plus more for brushing and drizzling); 1/2 teaspoon kosher salt; 1 ball (about 12 to 16 ounces store-bought pizza dough); 1/4 cup shredded mozzarella; 1 small bunch (about 4 leaves Tuscan kale, ribs removed and sliced into ribbons); 2 ounces Gorgonzola (crumbled)

Everyone loves pizza, and everyone loves mini versions of things. These little pizzette are loaded with rich, umami flavor from the mushrooms and cheese.

Roasted Mushroom and Kale Pizzette

Prep Time

15 minutes

Cook Time

20 minutes

Image of Roasted Mushroom and Kale Pizzette

Ingredients

8 ounces button mushrooms (stemmed and sliced)
1 teaspoon extra-virgin olive oil (plus more for brushing and drizzling)
1/2 teaspoon kosher salt
1 ball (about 12 to 16 ounces store-bought pizza dough)
1/4 cup shredded mozzarella
1 small bunch (about 4 leaves Tuscan kale, ribs removed and sliced into ribbons)
2 ounces Gorgonzola (crumbled)

Instructions

Place a rack in the center of an oven and preheat to 400°F. Toss the mushrooms with the olive oil and salt and roast on a parchment-lined baking sheet until they are golden brown, about 8 to 10 minutes. Set the mushrooms aside and increase the oven temperature to 475°F.
Roll out the pizza dough to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out circles in the dough and transfer them to a parchment-lined baking sheet. Brush the dough circles lightly with olive oil.
Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the Gorgonzola. Drizzle a little more olive oil over each pizzette and bake until golden and bubbly, about 10 minutes. Arrange the pizzettes on a platter and serve immediately.