Blackberry-Brie Pizzettas

At happy hour, pair these appetizer-size pizzas with a chilly glass of rosé. For an entrée, simply roll dough into larger rounds.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour
Total: 3 Hours, 15 Minutes


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

Preparation

  1. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blackberry-Brie Pizzettas Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy