Blackberry & Brie Mini Pizzas
Prep time
4 hours
Cook time
30 mins
Total time
4 hours 30 mins
Soft yeasty dough is topped with caramelized onions, gooey brie cheese, fresh blackberries and walnuts. The mini-pizzas are baked until golden brown and crispy around the edges, then finished with fresh ground black pepper, arugula and a drizzle of good quality balsamic vinegar.
Author: Tricia
Recipe type: Pizza
Serves: 6 servings
Ingredients
- FOR THE DOUGH:
- To make the sponge:
- ¾ teaspoon active dry yeast
- ¾ cup tepid water (about 80 degrees)
- 1 tablespoon olive oil
- 1 cup unbleached all-purpose flour
- Making the dough:
- The sponge
- 1 cup unbleached all-purpose flour, plus 2 tablespoons if needed
- 1½ teaspoon table salt
- FOR THE TOPPING:
- 2 tablespoons unsalted butter
- 1 large onion, sliced
- 1 tablespoon extra virgin olive oil
- 8 ounces Brie cheese, trimmed of outer rim
- ½ cup chopped walnuts
- 6 ounces fresh blackberries, large berries cut in half
- 2 cups fresh arugula
- 2 teaspoons balsamic vinegar
- salt and fresh ground pepper to taste
Instructions
- To make the dough: Add the yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Allow the yeast to rest for 5 minutes or until it becomes creamy. Add the olive oil and then gradually stir in 1 cup of flour with a wooden spoon or rubber spatula.
- Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85 degrees) for 1½ hours. I use my microwave as a proofing oven. It is very warm inside when I keep the task light on underneath. Be sure your dough is free from drafts. The sponge should double in volume and become very bubbly.
- Use a rubber spatula to deflate the sponge and fit the mixer with the dough hook. Add 1 cup of flour and the salt to the sponge and mix on low for 2 or 3 minutes. Increase the speed to medium and add a tablespoon flour, one at a time, if needed to help bring the dough together. It should be cleaning the sides of your mixer bowl. Continue to knead on medium for another 5 minutes or until the dough is smooth and elastic but still a little tacky.
- Transfer the dough to a lightly oiled mixing bowl and turn it to make sure all sides are moistened with oil. Cover the bowl with plastic wrap and allow it to rest in a warm location for another 1½ hours. The dough should double in volume and hold an impression when you gently poke it with a finger.
- While the dough is proofing, melt the butter in a large skillet over medium heat. Add the onions and cook, stirring often, 20 minutes or until golden brown. Set aside.
- When you are ready to make the pizzas preheat oven to 425 degrees. Place a pizza stone in the oven while it pre-heats. Cut two pieces of parchment paper to fit the pizza stone.
- Turn the dough out onto a lightly flour work surface. Divide the dough into 6 pieces. Cover 3 pieces with plastic wrap while working with the remaining dough. Press each piece into a 6-8 inch round. Don't knead the dough or overwork it, just press it gently into the desired shape.
- Place the three mini-pizzas on a piece of parchment paper set on a pizza peel or rimless baking sheet. Brush the edges with olive oil, then top each with a portion of the brie cheese, caramelized onions, walnut pieces and blackberries, cut side down.
- Bake for 12-14 minutes or until golden brown. Repeat with the remaining pizza dough.
- Just before serving sprinkle each pizza with a little salt, fresh ground black pepper, arugula and a drizzle of balsamic vinegar. Serve immediately.
Notes
Adapted from a recipe on Southern Living
Substitute homemade pizza dough with store-bought dough, pita bread or naan if desired
Substitute homemade pizza dough with store-bought dough, pita bread or naan if desired
