Monday, January 26, 2015

roasted mushroom and kale pizzette

giada de laurentiis is my absolute favorite on the cooking network and she is also an inspiration. 
she is beautiful, fun, i love her bubbly personality and well then there is her amazing kitchen skills!
the other day my husband and i were watching an episode of her show and my husband started talking about these little pizzas she made… "how hard would those be to make babe?" i knew what he was aiming for : ) 
"not hard at all…are you wanting some giada pizzettes?"
and off to the store i went. i would actually have had all but the (non home made) dough and cremini mushrooms but our cupboards were pretty bare and it was time for a grocery trip.

these were amazing!! i followed the recipe exactly and will definitely be making it again but likely with home made or frozen bread. these would work just the same as a large regular sized pizza. And also putting all of these ingredients in a rolled out crust then rolling it into a pizza roll would work as well. 
i paired this with a baby spinach kale and chard salad toped with walnuts carrot ribbons and gorgonzola with a balsamic and olive oil dressing. we had them for dinner but these would make an awesome game day snack just in time for the super bowl this weekend!!

8 ounces or cremini mushrooms sliced
1 teaspoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon of kosher salt
1 ball store bought pizza dough (12 to 16 ounces)
1/2 cup shredded mozzarella 
1 small bunch of tuscan kale (about 4 leaves), ribs removed and cut into ribbons
2 ounces of gorgonzola, crumbled 

1. place an oven rack in the center of the oven and preheat to 475 degrees fahrenheit. Toss the mushrooms with 1 teaspoon of olive oil and sea salt then roast on a baking sheet or foil until they are golden brown about 6 yo 8 minutes. then set aside. 

2. roll out 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 or stone…i used a stone from pampered chef. 

3. drizzle the dough circles lightly with olive oil. place a teaspoon of mozzarella on each circle, then top with the mushrooms and then the kale ribbons, i used kitchen shears to cut the kale into ribbons. finally top each circle with gorgonzola crumbles. drizzle with a little more olive oil and bake until they are golden and bubbly about 10 minutes.  arrange on a platter and serve 



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