Lunch: Blackberry-Brie Pizzettas

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

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Blackberry-Brie Pizzettas

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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.
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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