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Mini Roasted Fennel and Mushroom Pizzas

Bev Cooks Recipe by

Mini Roasted Fennel and Mushroom Pizzas

You'll wish you made 18,536 of these.

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

Mini Roasted Fennel and Mushroom Pizzas  

As prepared by Bev Cooks

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!


Ingredients for Mini Roasted Fennel and Mushroom Pizzas

Grab some Pillsbury thin crust pizza dough, 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!


Sliced fennel

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.


Roasting fennel

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.


Sliced mushrooms

Give yer shrooms a slice!


Frying up mushrooms

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.


Cutting out mini dough circles

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


Brushing crusts with oil

Lightly brush each crust with a little oil.


Topping pizzas with cheese, mushrooms, fennel and more cheese

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


Close up of Mini Roasted Fennel and Mushroom Pizzas

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


Mini Roasted Fennel and Mushroom Pizzas, out of the oven

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.
See Recipe

Mini Roasted Fennel and Mushroom Pizzas


fennel bulb
tablespoons extra-virgin olive oil, divided
(4 oz) package baby bella mushrooms
teaspoon fresh thyme leaves
(11 oz) tube Pillsbury thin crust pizza dough
teaspoon fresh rosemary leaves
teaspoon lavendar blossoms
pinch coarse salt and freshly ground pepper
cup shredded mozzarella cheese


  • 1 Preheat oven to 400 F.
  • 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.
  • 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.
  • 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.
  • 5 On a large floured work surface, roll out the Pillsbury dough. Using a small bowl, cut out 4 circles. Either save the remaining dough and roll out for another pizza, or freeze for later use.
  • 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.
  • 7 Garnish with fresh rosemary and lavender blossoms. Serve immediately!
See Post

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