Blackberry-Brie Pizzettas

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2 tablespoons 2

    tablespoons butter

  • 1 large 1

    large sweet onion, thinly sliced

  • 1 1

    medium-size fennel bulb, thinly sliced (optional)

  • Parchment paper

  • 2 tablespoons 2

    tablespoons extra virgin olive oil, divided

  • 12 ounces 12

    ounces Brie cheese, trimmed and sliced*

  • 1 1/2 cups 1 1/2

    cups fresh blackberries, halved

  • 3/4 cup 3/4

    cup chopped toasted pecans

  • 2 cups 2

    cups loosely packed fresh arugula

  • 1/4 cup 1/4

    cup torn basil leaves

  • 2 teaspoons 2

    teaspoons balsamic vinegar

  • Pizzetta Dough:

  • 1 (1/4-oz.)

    envelope 1 (1/4-oz.) envelope active dry yeast

  • 1 cup 1

    cup warm water (100° to 110°)

  • 1 tablespoon 1

    tablespoon honey

  • 1/4 cup 1/4

    cup olive oil

  • 3 cups 3

    cups plus 2 Tbsp. all-purpose flour

  • 2 teaspoons 2

    teaspoons table salt

  • 2 2.

    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.

  • 3 3.

    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.

Directions

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.

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