Blackberry-Brie Pizzettas

By LRay

Marian Cooper Cairns, Southern Living

JULY 2014, page 98.

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*
• 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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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. 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.