Mini Roasted Fennel and Mushroom Pizzas

  • Prep 20 min
  • Total 40 min
  • Servings 4

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

Steps

  • 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™ 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.
  • 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!

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved