Roasted Mushroom and Kale Pizzette

  • Yield : 20 pizzettes
  • Cook Time : 40m
  • Ready In : 40m
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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


Step 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.

Step 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.

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