ROASTED MUSHROOM AND KALE PIZZETTE
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 20 pizzettes
Number Of Ingredients 7
Steps:
- 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.
MUSHROOM AND KALE NAAN PIZZA RECIPE - (4.3/5)
Provided by Pikachutherecipereader
Number Of Ingredients 9
Steps:
- In a large skillet heat olive oil over medium high heat. add mushrooms cook stirring often until brown, about 8 minutes. add shallots season with salt and pepper, stir until shallots soften about 2 minutes. Add stock stirring to scrape up brown bits on bottom of skillet. Add kale; stir until wilted about 2 minuted.Cook, stirring often unti stock is almost evaporated, about 5 minutes. remove from heat. Meanwhile, preheat the broiler and heat a griddle pan or large skillet over medium high. Add a sprinkle of water to pan. Working in batches, toast naan until blistered in spots, about 2 minutes per side. Arrange the naan on a large rimed baking sheet; topped with mushroom mixture and cheese. Broil until cheese is bubbly and browned, about 2 to 3 minutes.
SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
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