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Roasted Mushroom and Kale Pizzette

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 20 pizzettes
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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 


Special equipment:
a 2-inch round cookie cutter
  1. 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.
  2. 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.