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‚ÅÑ4-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.