large sweet onion, thinly sliced
medium-size fennel bulb, thinly sliced (optional)
tablespoons extra virgin olive oil, divided
ounces Brie cheese, trimmed and sliced*
1 1/2cups1 1/2
cups fresh blackberries, halved
cup chopped toasted pecans
cups loosely packed fresh arugula
cup torn basil leaves
teaspoons balsamic vinegar
envelope1 (1/4-oz.) envelope active dry yeast
cup warm water (100° to 110°)
cup olive oil
cups plus 2 Tbsp. all-purpose flour
teaspoons table salt
Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap. Let dough rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough into 8 portions. Shape each portion into a ball, and place on a lightly greased baking sheet. Cover and let dough stand 15 minutes or chill up to 4 hours.
Note: To make ahead, prepare recipe through Step 2. Cover and chill 24 hours. Proceed with recipe as directed in Step 3.
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.