These Giada Roasted Mushroom and Kale Pizzette always remind me of weekend get-togethers with my favorite people. There’s just something so comforting about the combination of roasted mushrooms, tender kale, and creamy Gorgonzola on a golden, crispy crust.

They’re hearty but still elegant, perfect for both casual nights and special occasions. They’re ridiculously easy to whip up too! You can roast the mushrooms ahead of time, so all that’s left is assembling and baking. I love serving them with a simple green salad or a chilled white wine—it’s the kind of dish that feels fancy but secretly takes no effort at all.

Recipe Ingredients

• 8 ounces button mushrooms, stemmed and thinly sliced
• 1 teaspoon extra-virgin olive oil, plus more for brushing and drizzling
• ½ teaspoon kosher salt
• All-purpose flour, for rolling out the dough
• 1 pound pizza dough (homemade or store-bought)
• ¼ cup shredded mozzarella cheese
• 1 small bunch of Tuscan kale (about 4 leaves), ribs removed and leaves sliced into ribbons
• 2 ounces Gorgonzola cheese, crumbled

How To Make Giada Roasted Mushroom and Kale Pizzette

1. Prepare the Oven: Place a rack in the center of your oven and preheat it to 400°F. Line two baking sheets with parchment paper—one should be rimmed.
2. Roast the Mushrooms: Toss the sliced mushrooms with 1 teaspoon of olive oil and ½ teaspoon of kosher salt on the rimmed baking sheet. Spread them into an even layer and roast for 8 to 10 minutes, or until golden brown. Set them aside, and increase the oven temperature to 475°F.
3. Roll Out the Dough: Lightly flour your work surface and roll out the pizza dough to ¼ inch thick. Use a 3-inch round cookie cutter to cut out circles. Transfer the dough circles to the second lined baking sheet and brush each one lightly with olive oil.
4. Assemble the Pizzette: Add 1 teaspoon of shredded mozzarella to the center of each dough circle. Top with a few roasted mushrooms, a pinch of kale ribbons, and a sprinkle of crumbled Gorgonzola cheese. Drizzle a little olive oil over the top for extra flavor.
5. Bake to Perfection: Slide the pizzette into the oven and bake for 10 minutes, or until the edges are golden and the cheese is bubbly.
6. Serve and Enjoy: Arrange the pizzette on a platter and serve them hot. Their crisp edges, creamy cheese, and savory toppings are sure to delight!

Recipe Tips

• Make-Ahead Mushrooms: Roast the mushrooms up to 2 days ahead and store them in an airtight container in the refrigerator to save time when assembling your pizzette.
• Crispier Crust: For an extra crisp texture, bake the dough circles for 3 minutes before adding the toppings, then continue baking until golden and bubbly.
• Cheese Swap Options: Swap Gorgonzola for feta, goat cheese, or shredded Parmesan for a milder or saltier flavor. Each cheese adds a unique twist to the pizzette.
• Add a Sweet Touch: Drizzle honey over the finished pizzette for a sweet-savory combination that perfectly complements the earthy mushrooms and tangy Gorgonzola.
• Perfect Pairings: Serve these pizzette with a chilled Sauvignon Blanc or a light Pinot Noir. For non-alcoholic options, pair them with sparkling water flavored with lemon or herbs.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Pizza Bianca
• Giada Mini Eggplant Parmesan
• Giada Focaccia with Tangerine and Fennel