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Blackberry-Brie Pizzettas

Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
Hands-on time 1 hr
Total time 3 hrs, 15 mins
Yield Makes 8 servings
At happy hour, pair these appetizer-size pizzas with a chilly glass of rosé. For an entrée, simply roll dough into larger rounds.

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion, thinly sliced
  • 1 medium-size fennel bulb, thinly sliced (optional)
  • Pizzetta Dough*
  • Parchment paper
  • 2 tablespoons extra virgin olive oil, divided
  • 12 ounces Brie cheese, trimmed and sliced*
  • 1 1/2 cups fresh blackberries, halved
  • 3/4 cup chopped toasted pecans
  • 2 cups loosely packed fresh arugula
  • 1/4 cup torn basil leaves
  • 2 teaspoons balsamic vinegar

How to Make It

  1. Preheat oven to 425°. Melt butter in a large skillet over medium-high heat; add onion and, if desired, fennel, and cook, stirring often, 20 minutes or until golden brown.

  2. Flour hands, and shape each Pizzetta Dough ball into a 6- to 8-inch round. Place each round on a small piece of parchment paper. Brush with 1 Tbsp. oil. Top dough rounds with cheese, next 2 ingredients, and onion mixture.

  3. Place 4 pizzettas (on parchment paper) directly on oven rack, and bake at 425° for 12 to 14 minutes or until golden. Repeat with remaining dough rounds.

  4. Toss together arugula, next 2 ingredients, and remaining 1 Tbsp. oil. Add salt and pepper to taste. Sprinkle baked pizzettas with arugula mixture just before serving.

  5. *1 lb. store-bought pizza dough and 8 oz. sliced or shredded mozzarella cheese may be substituted.