Blackberry-Brie Pizzettas
When I had my 5 best friends from the OR come and visit me in the mountains, I made this Pizzettas for them. It was so much fun to create my own pizetta dough and make everything by scratch. I made the dough a day in advance. This meal was extremely delicious and very easy to make. Don't let the dough intimidate you. However, if you don't want to make your own dough, You can buy pizza dough in the grocery store. In my picture, all you can see is salad, but trust me, everything was on the Pizzettas. This recipe came from a Southern Living Magazine which I love.
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When I had my 5 best friends from the OR come and visit me in the mountains, I made this Pizzettas for them. It was so much fun to create my own pizetta dough and make everything by scratch. I made the dough a day in advance. This meal was extremely delicious and very easy to make. Don't let the dough intimidate you. However, if you don't want to make your own dough, You can buy pizza dough in the grocery store. In my picture, all you can see is salad, but trust me, everything was on the Pizzettas. This recipe came from a Southern Living Magazine which I love.
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Ingredients
Pizzetta dough
- 1 (1/4) envelope active dry yeast
- 1 cup warm water (100-110 degrees)
- 1 tbsp honey
- 1/4 cup olive oil
- 3 cups plus 2 Tbl. all-purpose flour (445 grams)
- 2 tsp salt
Blackberry-Brie Pizzettas
- 2 tbsp butter
- 1 large sweet onion, thinly sliced
- 1 medium size fennel bulb, thinly sliced (optional)
- Pizzetta Dough**
- Parchment paper
- 2 tbsp extra virgin olive oil, divided
- 12 oz brie cheese, trimmed and sliced**
- 1-1/2 cups fresh blackberries, halved
- 3/4 cups chopped toasted pecans
- 2 cups loosely packed fresh arugula
- 1/4 cup torn basil leaves
- 2 tsp balsamic vinegar
Servings:
Instructions
Pizzetta Dough
- Combine the first 3 ingredients in bowl of an electric stand mixer; let stand 5 min. or until foamy. Add oil, 3 cups flour, 2 tsp. Salt. Beat dough at medium to low speed, using dough hook attachment for 5 min. or until smooth. Gradually add 1-2 tsp. more flour if needed to form a soft dough. Increase speed to medium-high, and beat 4-5 more minutes or until smooth and elastic.
- Place dough in a lightly greased bowl turning to grease the top. Cover with plastic wrap. Let dough rise in a warm place (80-85 degrees) and free from drafts for 1 hour or 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 min. Or chill up to 4 hours.
Blackberry-Brie Pizzettas
- Preheat oven to 425. Melt butter in large skillet over medium-high heat; add onions and fennel. Cook, stirring often for 20 min.or initial golden brown.
- Flour hands and shape Pizzetta Dough ball into 6"-8" rounds. Place each round on a small piece of parchment paper. Brush with olive oil. Top dough rounds with cheese and the next 2 ingredients, and onion mixture.
- Place 4 Pizzettas (on parchment paper) directly on oven rack do back at 425 for 12-14 min. Or until golden brown. Repeat with the raining dough rounds.
- Toss together arugula, next 2 ingredients,and remaining 1 Tbl. oil. Ass salt and pepper to taste. Sprinkle Pizzettas with arugula just before serving.
Recipe Notes
Note: to make ahead, prepare recipe through Step 2 (pizzetta dough). Cover and chill 24 hours. Proceed with recipe as directed in step 3 ( which is what I did).
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When I had my 5 best friends from the OR come and visit me in the mountains, I made this Pizzettas for them. It was so much fun to create my own pizetta dough and make everything by scratch. I made the dough a day in advance. This meal was extremely delicious and very easy to make. Don't let the dough intimidate you. However, if you don't want to make your own dough, You can buy pizza dough in the grocery store. In my picture, all you can see is salad, but trust me, everything was on the Pizzettas. This recipe came from a Southern Living Magazine which I love.
|
|
|
|
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When I had my 5 best friends from the OR come and visit me in the mountains, I made this Pizzettas for them. It was so much fun to create my own pizetta dough and make everything by scratch. I made the dough a day in advance. This meal was extremely delicious and very easy to make. Don't let the dough intimidate you. However, if you don't want to make your own dough, You can buy pizza dough in the grocery store. In my picture, all you can see is salad, but trust me, everything was on the Pizzettas. This recipe came from a Southern Living Magazine which I love.
|
Ingredients
Pizzetta dough
- 1 (1/4) envelope active dry yeast
- 1 cup warm water (100-110 degrees)
- 1 tbsp honey
- 1/4 cup olive oil
- 3 cups plus 2 Tbl. all-purpose flour (445 grams)
- 2 tsp salt
Blackberry-Brie Pizzettas
- 2 tbsp butter
- 1 large sweet onion, thinly sliced
- 1 medium size fennel bulb, thinly sliced (optional)
- Pizzetta Dough**
- Parchment paper
- 2 tbsp extra virgin olive oil, divided
- 12 oz brie cheese, trimmed and sliced**
- 1-1/2 cups fresh blackberries, halved
- 3/4 cups chopped toasted pecans
- 2 cups loosely packed fresh arugula
- 1/4 cup torn basil leaves
- 2 tsp balsamic vinegar
Servings:
Instructions
Pizzetta Dough
- Combine the first 3 ingredients in bowl of an electric stand mixer; let stand 5 min. or until foamy. Add oil, 3 cups flour, 2 tsp. Salt. Beat dough at medium to low speed, using dough hook attachment for 5 min. or until smooth. Gradually add 1-2 tsp. more flour if needed to form a soft dough. Increase speed to medium-high, and beat 4-5 more minutes or until smooth and elastic.
- Place dough in a lightly greased bowl turning to grease the top. Cover with plastic wrap. Let dough rise in a warm place (80-85 degrees) and free from drafts for 1 hour or 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 min. Or chill up to 4 hours.
Blackberry-Brie Pizzettas
- Preheat oven to 425. Melt butter in large skillet over medium-high heat; add onions and fennel. Cook, stirring often for 20 min.or initial golden brown.
- Flour hands and shape Pizzetta Dough ball into 6"-8" rounds. Place each round on a small piece of parchment paper. Brush with olive oil. Top dough rounds with cheese and the next 2 ingredients, and onion mixture.
- Place 4 Pizzettas (on parchment paper) directly on oven rack do back at 425 for 12-14 min. Or until golden brown. Repeat with the raining dough rounds.
- Toss together arugula, next 2 ingredients,and remaining 1 Tbl. oil. Ass salt and pepper to taste. Sprinkle Pizzettas with arugula just before serving.
Recipe Notes
Note: to make ahead, prepare recipe through Step 2 (pizzetta dough). Cover and chill 24 hours. Proceed with recipe as directed in step 3 ( which is what I did).
Share this Recipe
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