Roasted Mushroom and Kale Pizzette
- Level: Easy
- Yield: 20 pizzettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 92
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 177
- Total: 40 min
- Active: 40 min
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
Directions
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.