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

Marian Cooper Cairns
Recipe by Southern Living July 2014

Gallery

Credit: Jennifer Davick; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
1 hr
total:
3 hrs 15 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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