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:

8 ounces cremini mushrooms, sliced

2 ounces gorgonzola, crumbled

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

1/2 teaspoon kosher salt

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

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

1/2 cup shredded mozzarella

Equipment:

cookie cutter

baking sheet

oven

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:

Quickview
67k Calories
3g Protein
2g Total Fat
9g Carbs
9% Health Score
Limit These
Calories
67k
3%

Fat
2g
3%

  Saturated Fat
1g
7%

Carbohydrates
9g
3%

  Sugar
1g
1%

Cholesterol
4mg
1%

Sodium
241mg
10%

Get Enough Of These
Protein
3g
6%

Vitamin K
46µg
44%

Vitamin A
689IU
14%

Vitamin C
7mg
9%

Copper
0.16mg
8%

Selenium
3µg
6%

Vitamin B2
0.08mg
5%

Calcium
40mg
4%

Phosphorus
40mg
4%

Iron
0.62mg
3%

Manganese
0.06mg
3%

Vitamin B3
0.53mg
3%

Potassium
92mg
3%

Vitamin B5
0.23mg
2%

Zinc
0.32mg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.04mg
2%

Folate
6µg
2%

Magnesium
5mg
1%

Vitamin B1
0.02mg
1%

Fiber
0.32g
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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