Roasted Mushroom and Kale Pizzette

• 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

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.
2. Set the mushrooms aside.
3. Roll out the pizza dough to 1/4-inch thickness.
4. 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.
8. Arrange the pizzette on a platter and serve immediately.

cremini mushrooms, extravirgin olive oil, kosher salt, pizza, mozzarella, kale, gorgonzola

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-mushroom-and-kale-pizzette.html (may not work)