Roasted Mushroom and Kale Pizzette

Name: Roasted Mushroom and Kale Pizzette
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 20 pizzettes
Ingredients: 8 ounces cremini mushrooms, sliced; 1 teaspoon extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon kosher salt; 1 ball store-bought pizza dough (12 to 16 ounces); 1/2 cup shredded mozzarella; 1 small bunch Tuscan kale (about 4 leaves), ribs removed, leaves sliced into ribbons; 2 ounces gorgonzola, crumbled

Getting reviews...

Level: Easy

Total: 40 min
Active: 40 min

Yield: 20 pizzettes

Level: Easy

Total: 40 min
Active: 40 min

Yield: 20 pizzettes

Ingredients

Deselect All

8 ounces cremini mushrooms, sliced

1 teaspoon extra-virgin olive oil, plus more for drizzling

1/2 teaspoon kosher salt

1 ball store-bought pizza dough (12 to 16 ounces)

1/2 cup shredded mozzarella

1 small bunch Tuscan kale (about 4 leaves), ribs removed, leaves sliced into ribbons

2 ounces gorgonzola, crumbled

Directions

Watch how to make this recipe.

Special equipment:

a 2-inch round cookie cutter

Place a rack in the center of the oven and preheat to 475 degrees F. Toss the mushrooms with 1 teaspoon of olive and the salt and roast on a baking sheet until they are golden brown, 6 to 8 minutes. Set the mushrooms aside.
Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet. Drizzle 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 they are golden and bubbly, about 10 minutes. Arrange the pizzette on a platter and serve immediately.