Blackberry-Brie Pizzettas

Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
At happy hour, pair these appetizer-size pizzas with a chilly glass of rosé. For an entrée, simply roll dough into larger rounds.


Makes 8 servings
Total time: 3 Hours, 15 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hours
Total: 3 Hours, 15 Minutes


2 tablespoons butter
1 large sweet onion, thinly sliced
1 medium-size fennel bulb, thinly sliced (optional)
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


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.

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

Marian Cooper Cairns,

Southern Living

July 2014
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