5Photo Credit: Ashley Cuoco

I was feeling under the weather today and took full advantage of my day at home. While I should have taken the opportunity to clean my apartment, I proceeded to make more messes in the kitchen. But remember: behind every messy kitchen and filled sink is an incredible dish or two (or three). I realize now more than ever that the kitchen is my favorite place to be.

Today I graduated from my old camera, a Fujifilm I had in college, to a shiny, new, sparkly (did I say already say shiny?) amazing, professional, Canon 6D and a 50mm lens! I did the happy dance all over the house today. I’d been hoping and praying to be able to upgrade this summer. When an exciting food photography job came my way, I decided it was time to step up the game. If I was holding a glass of champagne, I would say, “Here’s to the future of Cuoco Contento and may it be utterly delicious!” I wish happy cooking for everyone.

I’ve been a huge Giada De Laurentiis fan for a while now. I’ve never seen a girl more enthusiastic about cooking, never mind  a girl with such a killer smile. She is one energetic, passionate, and needless to say, happy, chef. She released her book Happy Cooking late last year and I pre-ordered it. It’s filled with all the kinds of things that make me swoon: pastas, soups, healthy snacks, party drinks and little hors d’oeuvres that make you want to drop what you’re doing and host a dinner party. I love the Italian in her and it always shines through her dishes. I’ve had my eye on a few of her recipes that I finally decided to tackle this week. We begin with these darling little things: roasted mushroom pizzettes (just a cute word for tiny pizza!) topped with mozzarella, roasted button mushrooms, ribbons of kale, and blue cheese. Giada’s recipe calls for gorgonzola but I had blue on hand. And if you’re a fan of blue like me, it’s t-a-s-t-y. I could hardly wait for these to cool before I ate three in a row. They’re small so who’s counting, right? These are so great for summer parties or game day eats. Add a little sophistication to the wings and guac table. Follow along with me this week as we delve into three flavor-packed recipes from Giada!


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


  • 8 oz button mushrooms, de-stemmed, washed and sliced
  • 1 tsp olive oil plus more for drizzling
  • 1/2 tsp salt
  • 1 ball store-bought pizza dough (12-16 oz)
  • 1/2 cup shredded mozzarella
  • 1 small bunch kale, ribs removed, leaves sliced into ribbons
  • 2 oz blue cheese (or gorgonzola) crumbled
  1. Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a parchment-lined sheet pan and roast for 8-10 minutes or until golden brown. Set aside.
  2. Roll out your pizza dough to 1/4″ thickness. Using a 3″ round cookie cutter (or drinking glass) and transfer pizza circles to a parchment-lined baking sheet. Brush the circles lightly with olive oil. Top each with a teaspoon of mozzarella, a little mushroom, kale and sprinkle of blue cheese. Drizzle a little more olive oil over each. Bake until bubbly and golden, about 10-15 minutes depending on your oven. Serve immediately.

Recipe/adaptation courtesy of Giada De Laurentiis.

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