New recipes

Mini Roasted Fennel and Mushroom Pizzas

Mini Roasted Fennel and Mushroom Pizzas

Updated September 11, 2014


tablespoons extra-virgin olive oil, divided


(4 oz) package baby bella mushrooms


teaspoon fresh thyme leaves

1(11 oz) tube Pillsbury™ refrigerated thin pizza crust


teaspoon fresh rosemary leaves


teaspoon lavendar blossoms


pinch coarse salt and freshly ground pepper


cup shredded mozzarella cheese

Hide Images

  • 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!

No nutrition information available for this recipe

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

    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 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!

    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 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?

    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.

Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

Creamy short grain brown rice with gruyere, mushrooms, onions and white beans make the base of this nourishing gratin. Topped with roasted fennel and lemony dijon parmesan breadcrumbs, Roasted Fennel, Mushroom and White Bean Brown Rice Gratin is a hearty vegetarian main. This recipe is vegetarian + with a gluten free option.

The freezing temperatures have finally given way to milder, gray rainy days. These are the winter days I treasure most. Often, across the Salish Sea and beyond to the Olympic Mountains, the evening sky unfolds its drama in the form of spectacular sunsets of vibrant pink and orange with layering shades of gray clouds producing snow showers over shadowy peaks.

The cold air races across my ears while the waves lap the rocky shoreline. A Common Loon dives beneath the surf and a Harbor Seal pokes it’s head up to take a look around. I pull my hat further over my ears and gaze at this quiet, open space.

I was reminded this week that we’re nearing CSA (Community Supported Agriculture) season. It’s hard to imagine the first sprouts of spring radishes arriving or that the ground is ready to start receiving seeds. But, it’s on my mind because I miss fresh produce straight from the farm.

Prairie Bottom Farm just opened again after their long winter break. I was thrilled to learn they have produce and eggs available at the farm stand now. Eggs (!!).

I was determined to be the first one there as they opened the gate. Their eggs are hot. Hot. HOT! When word gets out, you better run, not walk!

I snagged two dozen eggs (one for me and the other for my neighbor), a huge bag of carrots and three bundles of collards.

Supporting local food is a priority. I’ve written why I support local food and family farms before here and here.

When I talk with people about buying local food, sometimes they tell me they don’t know how to locate their nearest farm or farmers market. So after checking Local Harvest, they’re surprised to find a farm stand or farmers market closer than they anticipated.

Joining a CSA is easy too. Some CSA programs offer an early buy-in discount, so now’s the time to start looking! If needed, Local Harvest can guide you.

Fennel is one of the many vegetables I knew nothing about prior to joining a CSA program several years ago. My CSA share was the first to introduce it to me. At first, I mostly ate it raw in salads. Shaved thin, it adds crunch and a subtle anise-like flavor to salads. It especially pairs well with citrus.

Then, I started roasting it.

Like most vegetables, roasting transforms the flavors through the caramelization of sugars producing the most sublime sweet, earthy, nutty flavors.

Under high heat, fennel is transformed, becoming this tender yet meaty flavorful vegetable.

There are crispy edges too (!!).

This recipe comes in right at about an hour. While the rice is cooking and fennel is roasting, the mushrooms and onions are cooked, breadcrumbs mixed and cheese grated. Once assembled, bake for 20 minutes. I use this time to whip up a salad.

Do you plan on joining a CSA this season? Have you checked Local Harvest for your nearest CSA?

Mushroom and Tomato Mini Pizzas

I never really think to make pizza for dinner. It&rsquos the kind of meal I&rsquod rather take out than actually make from scratch. Baking a pizza in the oven also feels so wrong, right? Real pizza ovens just makes it look so easy and delivers that thin and crispy base like no other.

So I was tempted the other day when I saw how lonely my mushrooms and cherry tomatoes seemed to be in the bottom drawer of the fridge.

It was clean-out-the-fridge day, and what better way to use those last bit of fridge foraging as toppings for pizza.

For the pizza base, I used the very popular pizza dough recipe from Jamie Oliver. Guys, there is no need to try and use or create another pizza dough recipe &ndash it won&rsquot be as good as this one.

These little pizzas are perfect for the kids after a hectic day of school and sports. You can even make them smaller and serve them as a starter or snack over the weekend before the big braai. Lunch boxes will love them and the men will devour them in no time. Be warned. Enjoy!

32 Magical, Mouthwatering Mushroom Recipes

Sure, they technically are grown from fungus, but that’s no reason to shy away from a shroom! Mushrooms are crazy versatile — set aside their many nutritional benefits (they’re immune-boosting, full of antioxidants and packed with Vitamin D), the real magic is in their flavor. Eat them as a filling topping on salads and pizza. Serve them stuffed, sliced, grilled or fried on their own. You could even use them as a sub for meat to lend a — dare we say? — rich and beefy flavor to veggie dishes. Really, there’s no wrong way to get your shroom on and to prove it, here are 32 recipes.

1. Lentil Mushroom Burgers: If you’ve wrinkled your nose at veggie burgers before, it’s because you haven’t had this version. The patties are loaded with earthy lentils, hunky mushrooms, sweet sun-dried tomatoes and onions for a combo so good you’ll forget to ask, “Where’s the beef?”. (via Hungry Girl por Vida)

2. Mushroom Asparagus Pizza: Freshen up pizza by packing it with mushrooms (of course!) and asparagus and burrata to add plenty of bite to each slice. (via Half Baked Harvest)

3. Roasted Mushroom and Brie Soup: Traditional cream of mushroom soup is bowl-lickin’ good on its own, but using sweet brie to creamify your soup? Well that’s just genius. (via Closet Cooking)

4. Mushroom Melts: Mushrooms and cheese on bread sounds simple enough, but Dijon mustard aioli adds plenty of complex flavor to take an easy lunch over the top. (via How Sweet Eats)

5. Mushroom Bolognese: Give vegetarian a try for the night! In place of ground beef, sub mushrooms into your tomato sauce for a super filling and rich pasta dish. (via A Cozy Kitchen)

6. Baked Mushroom Risotto: If we had our way, risotto would easily make the top 10 list of comfort foods. This easy to make mushroom-and-onion-packed version is the ultimate in warm and cozy dinners. (via The Kitchn)

7. Ginger Beef and Mushroom Stir Fry: Skip the takeout and make it at home. Sweet ginger sauce is the perfect complement to a beefy stir-fry, loaded with browned mushrooms and healthy kale. (via Gimme Some Oven)

8. Mushroom and Kale Quesadillas: Not enough time to whip up an elaborate dinner? Creamy quesadillas take just minutes and have all the satisfying flavor you need. (via Eat, Live, Run)

9. Leek, Fennel and Mushroom Galette: This hearty pie (try it out instead of a pizza!) has a ton of earthy, herby and oniony flavors. Serve it as an easy dinner party dish that will really impress your guests. (via Food52)

10. Creamy Polenta with Roasted Mushrooms: You get two benefits from this rich and delicious dish. Firstly, you get aromatic mushrooms loaded with balsamic vinegar, garlic and olive oil. Then, you get an arm workout from whisking the polenta! (via Two Peas and Their Pod)

11. Pizza Stuffed Portobellos: Skip the carbs and use a large-and-in-charge portobello cap for your pizza crust. Load caps with cheese and supreme toppings for all the pizza flavor you love in fork-and-knife form. (via Oh She Glows)

12. Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushrooms: This appetizer is stuffed on stuffed on stuffed. First, bacon, blue cheese and cheddar are all mixed together in one creamy, smokey, salty blend. Then, it’s all stuffed into mushroom caps, which are in turn stuffed into crispy phyllo wraps. (via The Little Kitchen)

13. Sausage Stuffed Mushrooms: Call this app a one-pop stop. In one bite, get all the flavors of spicy sausage, sweet cream cheese, onion and earthy mushroom caps. (via Nifty Mom)

14. Warm Mushroom Salad: Crunchy hazelnuts, peppery arugula and sharp cheese are awesome additions to this warm salad, but the roasted mushrooms are the real star! (via Smitten Kitchen)

15. Spinach, Mushroom and Cream: Are you a fan of spinach dip? Then you’ll love this rich side, baked with crimini mushrooms, white wine and Parmesan cheese. (via Food52)

16. Crispy Portobello Fries: Who said fries belonged to the potato? Crisp up slivers of portobello for a just-as-satisfying fry. The sweet balsamic drizzle and salty cheese dip paired with your crispy shrooms is mind blowing. (via How Sweet Eats)

17. Steak and Mushroom Pot Pie: The undeniable earthy flavor of mushrooms is amped up when paired with beef, like in this comforting take on a pot pie. Here’s a tip: Make individual portions in ramekins and freeze the leftovers for a day when you’re not up for cooking. (via Simply Delicious)

18. Haddock With Warm Frisée and Mushroom Salad: Dinner should be a balanced plate, so pair a light fish, like haddock, with a deep-flavored salad made of mixed mushrooms and a warm apple cider and mustard vinaigrette. (via Real Simple)

19. Roasted Squash and Mushroom Salad: Make a salad that’s super hearty and filling. This one calls for roasted butternut squash, zucchini and mushrooms. It skips the lettuce but still has tons of light and fresh bursts of flavor thanks to pomegranates and cherry tomatoes. (via Deliciously Ella)

20. Sausage and Mushroom Strata: You can prep this brunch dish the night before, and bake in the morning. Strata, which is basically a breakfast bread pudding, gets its flavor from eggs, sausage, mushrooms, cheese and sourdough bread. Refrigerate it overnight, then pop it in the oven when you wake up! (via Jessica Burns)

21. Chanterelle Mushroom Tapenade: Traditional salty olive tapenade gets a super earthy twist, making for a spread full of complex flavors to load onto pita, veggies or sandwiches. (via The Hedge Combers)

22. Beet Green and Mushroom Frittata: Savory, rich flavors of cremini mushrooms, paired with equally earthy beet greens (they’re more nutritious than beets themselves!) make this a frittata you’ll want to slice into for breakfast, lunch and dinner. (via Fig and Honey)

23. Grilled Cheese With Gouda and Mushrooms: Here’s one souped up grilled cheese. Replace cheddar with creamy gouda for a whole lotta good-a, then stuff your sandwich with caramelized onions and mushrooms to bring it all home. (via She Wears Many Hats)

24. Mushroom Dumplings: You’ll love this vegetarian version of dumplings. Instead of pork or shrimp, these wontons are loaded with mushrooms and veg. Oh, and then they’re paired with a spicy-sweet-honey-Sriracha dipping sauce. (via Koko Cooks)

25. Buttery Ranch Mushroom Bites: Bet ya never thought of mushrooms as game-day finger food. Made in a slow cooker with all the delicious herby and garlicy flavors of Ranch dressing, warmed up caps will get eaten up in no time. (via Pip and Eddy)

26. Pickled Mushrooms: Cucumbers aren’t the only veg in town meant for the pickling jar! Throw some shrooms in a mix of vinegar, garlic and herbs for a treat good enough on its own. (via Fine Cooking)

27. Marsala Mushroom Lasagna: This isn’t your typical lasagna. Use white wine to add flavor and moisture to your mushrooms and noodles, then top each layer off with a mixture of four types of cheese. (via Running with Tweezers)

28. Sun-Dried Tomato and Mushroom Pasta: If you haven’t figured it out by now, sweet sun-dried tomatoes are the ultimate pairing for earthy mushrooms. Let them play together in this tasty, garlic-infused pasta. (via Julia’s Album)

29. Mushroom Hummus: This homemade hummus has a ton of earthy flavors from mushrooms, which gets lightened up with a splash of lemon. Looking for a shortcut? Blend roasted mushrooms with store-bought hummus for a quick version of this recipe. (via The Hopeless Housewife)

30. Mushroom Parmesan Egg Sandwich: You’ve just found the holy grail of breakfast sandwiches. Eggs and ham are taken to new heights with a topping of garlicky sauteed shrooms. (via BS in the Kitchen)

31. Leek, Mushroom and Parmesan Phyllo Pie: Let’s call these stuffed phyllo bites what they are — decadent. Stuffed with oniony leeks, mushrooms and, of course, cheese, they’re the ultimate veggie snack. (via Drizzle and Dip)

32. Mushroom and Parmesan Pinwheels: Mushrooms are on a roll… literally with these savory pinwheels, which can be subbed in for your breakfast cinnamon roll or eaten for a quick and easy dinner. (via Healthy Delicious)

Hungry for more? Tell us what shrooms you’re foraging for in the comments below!

Roasted Fennel and Sundried Tomato Pizza

YES IT’S MORE PIZZA. You’re not . . . mad, are you?

I hate black licorice. (liquorice. lickurish? just kidding.)

I’m pretty positive this is the food that Satan munches on for his afternoon snack. Well, that and murders’ souls.

ANYWAY. Can’t stand black licorice. Bleck! Bleck! Bleck!

H O W E V E R – I can totally get on board with fennel. Which, yes, has that strong anise flavor going on, like fresh basil and Italian sauce, both of which I irrationally obsess over. I know. I’m a walking contradiction. But when you roast the fennel, you’ll never be able to imagine what happens. So I’ll tell you right now. It totally mellows. And it is completely delicious in your mouth.

Let’s look at this pizza before I start punching something.

Fresh pizza dough! Nothing like it. I start making it when I wake up, so that it’s just DONE when it’s time to throw together the ‘zas, brah.

Two bulbs of fennel + sundried tomatoes (the kind in oil!) + a bit of thinly sliced red onion + sauce + cheese. That is all. You’re going to freakin’ freak. Your freak.

Pro-tip: have two small children botch their pizza dough rounds. It will make you feel pretty solid about your own skills.

Just don’t let them flat iron your hair.

Also, I COMPLETELY forgot to get a photo of the roasted fennel which is the whole dern POINT. The reason is, though, and you’ll forgive me, right at the moment that the glorious roasted fennel came out of the oven, a wild turkey eagle ostrich FLEW through my kitchen sink window, shattering glass everywhere and causing a complete ruckus in the kitchen. Feathers were flying, children were crying, I was losing my ish.

I so dig lil’ pizzas like this. I made them smaller with the full intention of serving them with a pretty green salad, for balance and portion control. And then nixed the salad and ate six pizzas.

And the thing IS, you can personalize each one, if your kid doesn’t like the good things in life, like roasted fennel and sundried tomatoes. But those two flavors together, my laaaaands. Depth meets zing.

We should start a band called Depth Meets Zing. We’re pretty bad.

Make theeeese! If you buy pizza dough, you’re still a good person. My mound made six personal pizzas, so maybe buy two little mounds at the store. But I’m telling you, making your own is AY-SAY and super flavorful, so try it!

Watch the video: Fennel and mushrooms mini pizzas (January 2022).