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Mini Roasted Fennel and Mushroom Pizzas

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Bev Cooks
Updated Apr 28, 2021
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You'll wish you made 18,536 of these.

More About This Recipe

  • I need you to stop whatever it is you're doing and make these pizzas. And then invite me over.

    You know how you make something to eat and it's like yum, good, fine, fuel, la dee da? All that changes right now. And I mean right.now.buddy.ole.pal.ole.chap.ole.friend.

    First of all, have you ever roasted fennel? I know it's an awkward looking vegetable, with the stem things and fronds and all, but try it! It's fennelicious. (Sorry)

    Second of all, sautéed mushrooms with thyme. Hellllllllllo.

    Third of all, pizza. The end.

    Lez dew eet!

    Grab some Pillsbury™ Thin Crust Pizza Crust, a fennel bulb, some mushrooms (I was going to use shiitake, but my store was out. waaaaaah.), some shredded mozzarella, a little fresh thyme, rosemary and lavender blossoms!

    Okay, so the fennel bulb. First, just cut off the stems with the fronds on it. Then, slice the root end off. THEN, slice it down the middle, and cut out the little core parts. Like this.

    Thinly slice the fennel and toss it with some extra-virgin olive oil, and a good pinch of salt and pepper. Aaaand roast-a-rooni.

    Give yer shrooms a slice!

    Then toss them in a skillet with the thyme and oil until they start to brown and you want to melt in your own tears.

    Take the pizza crust and roll it out. Using a bowl, cut out 4 mini circles. But not too mini because we love food. I mean, right?

    Lightly brush each crust with a little oil.

    Then top top top with cheese, mushrooms, fennel and more cheese. Mmmmm.

    My heart. My eyes. My breathing. I can't see.

    I'm telling you, that fresh rosemary and lavender blossoms just send this over the EDGE. Ugh!

    I basically can't stop crying.

    I'm not kidding. You better invite me over. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

Mini Roasted Fennel and Mushroom Pizzas

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 fennel bulb
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (4 oz) package baby bella mushrooms
  • 1 teaspoon fresh thyme leaves
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 teaspoon fresh rosemary leaves
  • 1/2 teaspoon lavendar blossoms
  • 1 pinch coarse salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese

Instructions

  • Step 
    1
    Preheat oven to 400° F.
  • Step 
    2
    Slice off the fennel stems with the fronds. Then slice the tip of the root off. Take the knife and slice it down the middle of the bulb, and with a paring knife, slice out the core. Then thinly slice the fennel.
  • Step 
    3
    Toss the fennel slices with 1 tablespoon oil and pinch of salt and pepper. Roast for 8 to 10 minutes, until tender. Remove from oven.
  • Step 
    4
    In the meantime, rinse the mushrooms and slice them thinly. Heat the remaining oil in a large skillet over medium high. Add the mushrooms, the thyme leaves and a small pinch of salt and pepper. Sauté for two minutes, until slightly browned. Remove from heat.
  • Step 
    5
    On a large floured work surface, roll out the Pillsbury™ Thin Crust Pizza Crust. Using a small bowl, cut out 4 circles. Either save the remaining dough and roll out for another pizza, or freeze for later use.
  • Step 
    6
    Lightly brush each circle with a little olive oil. Then sprinkle with mozzarella cheese. Top with sautéed mushrooms and roasted fennel. Top with a little more cheese and bake about 10 minutes, or until the cheese is brown and bubbly.
  • Step 
    7
    Garnish with fresh rosemary and lavender blossoms. Serve immediately!

Nutrition

No nutrition information available for this recipe
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