Mini Roasted Fennel and Mushroom Pizzas

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™ 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!