Roasted Mushroom and Kale Pizzette

You can never have too many hor d'oeuvre recipes, so give Roasted Mushroom and Kale Pizzette a try. This recipe makes 20 servings with 68 calories, 3g of protein, and 2g of fat each. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. 620 people found this recipe to be scrumptious and satisfying. Head to the store and pick up cremini mushrooms, olive oil, kale, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a pretty good spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Roasted Mushroom Kale Quinoa Salad, Kale, Mushroom and Roasted Chickpea Rice Bowls, and Lemony Kale And Roasted Mushroom Salad With Pecans.

Servings: 20

Preparation duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Watch how to make this recipe.

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

3. 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.

4. 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.

5. Drizzle the dough circles lightly with olive oil.

6. Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the gorgonzola.

7. 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.

Nutrition Information:

covered percent of daily need