Mini pizza with mushrooms and kale

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: 20 pcs.

These mini pizzas filled with cremini mushrooms and kale are perfect as a holiday appetizer. They feature two types of Italian cheese: creamy mozzarella and tangy gorgonzola. A perfect appetizer to delight guests with a familiar flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250 g of sliced cremini mushrooms
Olive oil
1/2 tsp salt
1 pizza base (450 gr.)
1/2 tbsp. grated mozzarella cheese
1 small bunch kale (about 4 leaves), stems removed, shredded into long strips
60 g crumbled gorgonzola
Special equipment: round cookie cutter with a diameter of 5 cm.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a rack on the middle shelf of the oven and preheat the oven to 240°C.
Toss the mushrooms with 1 teaspoon of olive oil and salt and fry on a baking sheet until golden brown, 6-8 minutes. Set the mushrooms aside.

Roll out the pizza dough to a thickness of 0.6 cm. Using a round cutter, cut out circles from the dough and place them on a parchment-lined baking sheet. Lightly spray the dough with olive oil.
Place a teaspoon of mozzarella on each circle, top with mushrooms and kale, then gorgonzola. Drizzle each mini pizza with a little olive oil and bake for about 10 minutes, until golden brown and bubbly. Arrange the mini pizzas on a platter and serve immediately.

Categories:

recipe / Appetizers / Sandwiches / Cabbage dishes / Cabbage pies / Kale leaf cabbage / Giada De Laurentiis

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